Stick with me crafters! I’m going to drift away from the crafting world a bit to share this amazing strawberry pie recipe. It’s easy, refreshing, and you’re gonna want to roll in it. Well, maybe not but here goes…
There was a fantastic department store based in Allentown, Pennsylvania called Hess’s. Founded in 1897, Hess’s was a shopping destination. Flamboyance and excitement were the norm for this store. It was well-known for its fashion apparel as a result of introducing the latest trends from Europe. It was also well-known for its world-famous Patio Restaurant and their scrumptious strawberry pie. Simply put…the pie was heaven. Sadly, however, the flagship store was demolished in 1996 but the memories and the pie recipe live on!
A few years ago I stumbled upon a couple of recipes for the pie and with some experimenting, came up with my own version which tastes exactly like the original albeit a bit smaller. You see, Hess’s strawberry pie was ginormous!
Here’s my version of this delectable dessert. PS: Whenever possible, I always use organic ingredients.
- Pre-made, non-bake, 9-inch pie crust. Of course you can make your own but in a pinch, I buy pre-made.
- 4 lbs. of strawberries, rinsed and hulled.
- 2 packets of clear glaze powder. This will make 2 cups of glaze.
- 2, 16 oz. containers of heaving whipping cream.
- Sugar (for the glaze mixture).
- Powdered sugar to taste (for the whipped cream topping).
- 1 packet of cream stabilizer (for the whipped cream topping).
- Prepare pie crust if needed. I use a shortbread pre-made pie crust….yummy!
- Prepare your strawberries by cutting out the stems and then cut the berries in halves.
- Prepare the glaze by following the instructions on the glaze packet. The directions instruct to add water but I use organic cranberry juice instead.
- Spoon a 1/2 inch layer of glaze in the bottom of the pie crust. Then add in the first layer of berries. Spoon another layer of glaze and then another layer of berries. Repeat until all of the berries are jam-packed into the crust.
- Refrigerate while you make the whipped cream.
- Pour 2 containers of heavy whipping cream into a chilled mixing bowl. Start whipping! As the cream starts forming peaks, add a packet of cream stabilizer and then add powdered sugar to taste. I added about 1/2 cup.
- Finally, spread ALL of the whipped cream over the berries.
- Refrigerate for about an hour then serve.
Happy baking and happy crafting!