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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Meet the Cook: Whether I've served this pie at family meals or club luncheons, I have never met a person who didn't enjoy it. It is easy to prepare, tasty and very pretty. I'm a widow with six married children and 20 grandchildren. -Florence Robinson, Lenox, Iowa Ingredients:
3/4 cup king arthur unbleached all-purpose flour |
1/2 cup quick-cooking oats |
1/2 cup chopped pecans |
2 tablespoons sugar |
1/8 teaspoon salt |
1/2 cup butter, melted |
filling: |
3/4 cup sugar |
2 tablespoons cornstarch |
1 cup water |
2 tablespoons light corn syrup |
2 tablespoons strawberry gelatin powder |
1 quart fresh strawberries |
Directions:
1. In a large bowl, combine the flour, oats, pecans, sugar and salt; stir in the butter until blended. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 400° for 12-15 minutes or until lightly browned. Cool on a wire rack.
2. For filling, combine sugar and cornstarch in a saucepan. Gradually stir in water and corn syrup; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature.
3. Arrange berries in the crust. Carefully pour gelatin mixture over berries. Refrigerate for 2 hours or until set. Refrigerate leftovers. Yield: 6-8 servings.
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