This 60's recipe belonged to an old friend from those days, Sandy Albers. And it's also another of those "almost too simple to post" recipes....the kind we like to see in the summer, right? Even though it's nearly over....good news for South Florida, bad news for most everyone else.
Recently during my mad spring cleaning, I came across a couple manila envelopes filled with index cards of old recipes. This was one of them. I'd forgotten all about it and haven't made it for 50 years! (Nor have I seen Sandy for that length of time either.)
Such a simple recipe. Whole strawberries are scattered points up over the graham cracker crust with mashed and cooked strawberries poured over them. Those whole strawberries actually make this pie less sweet than you'd expect, but still plenty sweet enough. It's not a terribly firm pie, most strawberry pies aren't, but it spells summer so beautifully, I thought I'd share the recipe. Messy to cut....you need a good sharp knife.
Who knows? Perhaps Sandy or someone who knows her will see this and I'll hear from her.
Sandy Albers' Strawberry Pie
One baked graham cracker crust, cooled
1 quart strawberries, washed, stems removed
sugar to taste
4 tablespoons flour
juice of 1/2 lemon
1 cup whipping cream, whipped and sweetened
Place whole strawberries, points up, all over the crust.
Mash remaining strawberries, add sugar to taste, add flour, dash of salt and the lemon juice. Mix well and cook until slightly thickened. Cool. Pour over strawberries. Refrigerate until firm and cold. Top with whipped cream and refrigerate again.