Wants to make restaurant's pie

RECIPE FINDER

July 12, 2006|By JULIE ROTHMAN | JULIE ROTHMAN,SPECIAL TO THE SUN

Gwendolyn Blackwell of Baltimore had been unable to find the recipe for the strawberry pie that was served at the locally renowned, but now closed, Haussner's restaurant in Baltimore.

Fortunately, Shelley Donald of Reistertown had a recipe that was labeled as the restaurant's pie in her collection. As a timesaving measure, I decided to test this recipe using a store-bought frozen pie shell.

While it may not have been quite as tasty as a crust made from scratch, it made this pie a snap to assemble on a summer afternoon. And although the local strawberry season is coming to an end, good fresh berries from other locations are available almost year-round in grocery stores.

RECIPE REQUESTS

Liz Schiavone of Baltimore is looking for a quick and easy recipe for a moist breakfast muffin.

Paula King of Pikesville is looking for a recipe she made years ago for a sherry cake.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder @baltsun.com.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

Strawberry Pie

Serves 8 to 10

1 1/2 cups sugar

1/2 teaspoon strawberry flavoring

1/2 teaspoon red food coloring

3 tablespoons cornstarch, dissolved in 1/2 cup water

1 prebaked deep 9-inch pie shell

1 1/2 pints fresh strawberries, washed and hulled (keep whole if small; cut in half lengthwise if large)

whipped cream for decorating

1/4 cup slivered almonds

PASTRY CREAM:

1 cup milk

3 egg yolks

1/2 cup plus 2 tablespoons sugar

1/4 cup all-purpose flour

1 1/2 teaspoons vanilla

1 to 1 1/2 tablespoons softened butter

Begin by making a glaze: Bring 1 1/2 cups water to a boil and add sugar, strawberry flavoring and red food coloring. Add dissolved cornstarch and stir over medium-high heat until mixture thickens. Remove from stove and set aside to cool.

To make pastry cream: Scald milk in a saucepan and set aside. In a bowl, whisk together the egg yolks and the sugar until light in color and very thick, then beat in the flour. Pour the warm milk slowly into the egg mixture and blend well.

Pour the mixture into a saucepan and cook over low heat, stirring with a whisk until mixture comes to a boil. It will appear lumpy at first; keep whisking. Make sure mixture does not stick to the bottom of the pan and burn. Remove from heat. Add vanilla and butter.

Cover surface with buttered wax paper so it does not form a skin. Allow to cool. Pastry cream can be kept in the refrigerator for several days or it may be frozen. Spread the prepared pastry cream in the bottom of the prebaked pie shell. Pour in 1/2 pint of strawberries, cover with 1/2 the water-sugar glaze, add remaining strawberries and cover with the remaining glaze. Decorate edges with a circle of whipped cream and sprinkle with slivered almonds. Chill and serve.

Per serving (based on 10 servings): 347 calories, 4 grams protein, 11 grams fat, 3 grams saturated fat, 60 grams carbohydrate, 1 gram fiber, 66 milligrams cholesterol, 119 milligrams sodium

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