0 (0)


Strawberry pie

Strawberry pie
Gary Friedman / Los Angeles Times

A couple of weeks ago, I was out on the road in Northern California, heading southeast from Sacramento on Highway 16 toward the foothills of the Sierra Nevada. It's a beautiful drive, and on that blistering summer day I might ... Read more

Total time: 20 minutes, plus chilling time | Makes 1 (9-inch) pie
  • 1/2 cup sugar
  • 1 cup water, divided
  • 1/2 cup orange juice, from about 1 large orange
  • 1/2 cup rum
  • 1 sprig mint
  • 3 tablespoons cornstarch
  • 8 cups strawberries, about 2 1/2 pounds, hulled
  • 1 baked 9-inch single pie crust

Step 1In a medium, nonreactive saucepan, stir together the sugar, one-half cup water, the orange juice and the rum. Gently crush the sprig of mint in your hand to release the oils, and place the mint in the pan. Bring the mixture to a simmer over medium heat, about 5 minutes, and continue to simmer for 2 to 3 minutes to marry the flavors. Remove from heat.

Step 2While the liquid is coming to a simmer, whisk together the cornstarch and remaining one-half cup water to form a slurry. Stir the slurry into the pan, then heat the pan over medium-low heat and cook until the liquid thickens (it should just begin to bubble), 3 to 4 minutes, stirring constantly. Remove from heat and discard the mint sprig.

Step 3Arrange the strawberries in the prepared crust. Pour the thickened filling over the berries, then refrigerate the pie 3 to 4 hours to set the filling.


Trout rillettes
Trout rillettes

Steamed fish with pea shoots
Steamed fish with pea shoots

Black Mystique
Black Mystique


Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Bauernkrapfen with powdered sugar
Zea's sweet potato bread pudding with rum sauce
Cranberry, caramel and almond tart
Rancho Bernardo Inn's Walnut Bread