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Fresh Strawberry Pie

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Sun warmed strawberries right out of the garden are the best thing you can put in your mouth all summer, but when there is no garden large enough you sometimes have to turn to the produce aisle. These strawberries tend to need a little help, boost their strawberry flavor to the next level to make it like they came from the garden, this pie is just the thing. The short cooking time enhances the strawberries, brings out their deeper flavor while the sugar sweetens them as if they were picked at their ripest. Once the filling is cooked it’s poured into a flakey pie crust, chilled for a few hours and then served with pillowy soft whipped cream.

 







Fresh Strawberry Pie


Ingredients

  • ¾ c sugar
  • ¼ c cornstarch
  • zest and juice of ½ a lemon
  • pinch of salt
  • 1 qt or 2lb strawberries
  • baked pie crust
  • whipped cream for serving

Directions

  1. In a medium pot mix together the sugar and cornstarch, add the lemon zest and juice and salt.
  2. Hull all the strawberries, chop half of them into small pieces and place them into the pot pot, slice the other half of the berries in half or the larger ones into quarters, set aside.
  3. Turn the heat on to medium and cook the strawberry mixture for 10 minutes or until the liquid has thickened, remove from the heat.
  4. Add the sliced berries, stir to combine everything and pour into the baked pie crust, arrange some of the larger slices of berries on top of the pie so it looks pretty.
  5. Let cool till the pie is about room temperature, then refrigerate for at least 4 hours before serving.
  6. Serve with soft whipped cream.

Phyllo Walnut Granola

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The base of most granolas is oatmeal, it’s crunchy, earthy and has endless flavor possibilities with fun additions from dried fruit to chocolate. The most common way to consume granola is with yoghurt, I prefer thick Greek yoghurt with a drizzle of honey and a dense granola with lots of fruit and nuts. But there is another way to go about granola, something light and crisp instead, phyllo based granola.

Greek yoghurt makes me think of other Greek foods, like phyllo, so why not pair two classic Greek things together. Layers of phyllo are painted with butter, sprinkled with sugar and ground walnuts, stacked and then baked till golden brown. Break apart the phyllo sheets over a bowl of creamy Greek yoghurt, drizzle with honey and a few additional walnuts.

 








Phyllo Walnut Granola


Ingredients

  • Half of a 16oz box of phyllo dough, defrosted
  • ¼ c butter, melted
  • 1 c walnuts, chopped fine
  • ¼ c sugar
  • ½ tsp salt

To serve

  • Greek yoghurt
  • Honey
  • Extra walnuts for garnish

Directions

  1. Preheat the oven to 375F.
  2. Mix together the walnuts, sugar and salt.
  3. Brush a large sheet tray with butter and put one sheet of phyllo dough on it, brush it with butter, add a second sheet and brush it with butter. Sprinkle a third of the walnut mixture over the phyllo and repeat the steps layering two sheets of phyllo with butter and then sprinkling on the walnut mixture. It doesn’t matter that much on how many sheets you have or where you sprinkle the walnut sugar, just layer things somewhat evenly and top the stack with phyllo and butter, not walnuts.
  4. Bake at 375F for 15-20 minutes or until the top and all the edges are golden brown.
  5. Let cool and crumble into pieces, serve with Greek yoghurt and honey.