I don’t know about you but I am loving strawberry season, and strawberry pie has totally hit the spot for me, like major pregnancy craving. I was looking for a recipe that would be simple and healthy without jello and other additives that have artificial ingredients and colors in it. So here is a recipe I put together coming from several recipes on line, and I just made my healthier version of it. I hope you enjoy it as much as we have. It is SOOOO good, like you want to eat it the next day for breakfast good.
Shortbread Crust:
1 cup (2 sticks) of butter or vegan butter sticks (we did vegan to be dairy free)
2 cups of all purpose flour or fresh ground soft white wheat flour
1/2 cup of confectioners sugar or raw organic sugar put in blender and made into powder
Preheat oven to 350 and put all ingredients together, and press into a 9×13 pan. Bake for about 13 or so minutes. Then let is cool, while making filling.
Filling:
8 cups of fresh strawberries- hulled and cut
2 cup of organic raw sugar or other healthy sweetener
6 tablespoons of cornstarch
2 tablespoon of fresh lemon juice
2 teaspoon of vanilla extract
Directions: Take 4 cups of the strawberries and crush them in the pan (you can use a food processor and then transfer if that is easier for you) along with the sugar and the cornstarch. Cook on medium while stirring for about 8 minutes or until very thick and bubbly. Take off of burner and add lemon juice and vanilla extract (about a teaspoon) let it cool slightly. Take prepared crust and sprinkle a little powdered sugar on it then fill it with the remaining berries and then pour filling on top. Let cool for several hours and serve with fresh whipped cream. Enjoy!
