Ingredients:
For Strawberry Pie
1-1/2 quarts fresh strawberries (about 6 cups)
1 cup sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
1 nine-inch baked pastry shell
For Strawberry Crisp
1 cup flour
1/2 cup brown sugar
1/2 teaspoons cinnamon
8 tablespoons cold unsalted butter, cut into small pieces
1/2 cup rolled oats.
Directions:
For Strawberry Pie
- Hull strawberries; reserve half of the best ones.
- Mash the other half.
- Mix together the sugar and cornstarch and add to the mashed strawberries.
- Cook over medium heat for 5 or 6 minutes until clear and thick.
- Stir in lemon juice. Cool.
- Add whole strawberries to the cooled mixture, save some for garnish. Pour into baked pie shell.
- Top with whipped cream and garnish with fresh whole strawberries.
For Strawberry Crisp
To turn this into a crisp instead of a pie, begin by following steps 1, 2 and 3 of the original recipe.
- Hull strawberries; reserve half of the best ones.
- Mash the other half.
- Mix together the sugar and cornstarch and add to the mashed strawberries.
- Pour into a baking dish
- Cover the strawberry mixture with the crumb topping.
- Bake until topping is brown and crisp and juices are bubbling, about 45 minutes.
- Let cool slightly before serving.