It’s that time of year again….where the heat index has almost reached it’s limit and everyone’s garden is thriving. One of my personal favorite things about this time of year are the fresh strawberries. My husband and I are fortunate enough to live only a few miles from a fresh strawberry patch. It can certainly be dangerous living so close because I want to buy them all and make strawberry everything!
Fresh Strawberry Pie
One of the desserts I remember eating as a child in the summertime was fresh strawberry pie. If it’s made right, it can be such a refreshing treat when it’s hot outside because it’s very light and not too sweet.
I bake my homemade gluten free pie crust to go with this recipe, but you can use store bought or whatever you prefer!
- 5 cups sliced fresh strawberries
- 2 tablespoons arrowroot starch
- 1/2 cup maple sugar
- juice from 1/2 a lemon
- 1 teaspoon vanilla extract
- 2 tablespoons coconut cream
After baking my homemade gluten free pie crust….
Pour 3 cups of sliced strawberries into a medium size mixing bowl along with lemon juice and vanilla extract.
Let mixture simmer on medium heat for 5-8 minutes until juices form.
Once juices from the strawberries have formed, use a potato masher to mash strawberries.
Add maple sugar and arrowroot starch to pot and mix well.
Let the mixture simmer for another 5 minutes until mixture is thickened. **Keep a close check on it during this process because it can start to burn on the bottom. Do NOT stir while mixture simmers.
Once the strawberry mixture has reached desired thickness, remove from heat and let it cool completely.
After the pie filling has cooled completely, add remaining fresh strawberries and coconut cream. Pour into pie crust and enjoy!
Pie will keep in the refrigerator for up to one week. I do not recommend freezing.