Kind of silly being nostalgic for spring with Labor Day weekend staring you in the face. This is the end of summer, or close to it. If you want to get nostalgic about a season, how about summer?
But no–this week at Reading and Recipes we’re looking all the way back to May: spring flowers blooming, leaves just starting to come out on the trees, and fresh strawberries in the fields waiting to be picked. These Mini Strawberry Glazed Pies are the essence of spring with their intense strawberry flavor in a compact single-serve packet. Just add a dollop of whipped cream and impress the heck out of your guests.
Or keep them all for yourself and make your tummy happy. I mean, we do have a long weekend staring us in the face. There’s one pie for Friday, one for Saturday, one for Sunday, and one for Monday. And who cares if it’s the traditional end of summer. With a bite of this pie in your mouth, it’s springtime year-round!
Happy Labor Day!
Mini Strawberry Glazed Pies
2 cups fresh strawberries, sliced
1/2 cup granulated sugar
1 Tablespoon cornstarch
1/4 cup water
1 pat unsalted butter
1 package mini graham cracker crusts (6 total)
To a large saucepan, add 1 cup strawberry slices, granulated sugar, cornstarch, and water. Mash the strawberries with a potato masher or the back of a fork. Heat ingredients over medium heat, stirring constantly, until the mixture starts to boil. Boil for a minute before removing from heat. Add butter and stir until completely melted. Set mixture aside to cool for 30 minutes.
Arrange mini crusts on a cookie sheet. Divide remaining cup of sliced strawberries between crusts. Pour cooled strawberry glaze over fresh strawberries. Serve pies immediately, with a dollop of whipped cream. Cover and store any remaining pies in the refrigerator.
Makes 6 mini pies.
Click below to listen to or read Serial #25 of “Two Sisters Times Two”.
Two Sisters Times Two, Serial #25, audio © Jeffrey Anderson
Two Sisters Times Two, Serial #25, text © Jeffrey Anderson