Don't you love the Lady Editors above? I was quite surprised to see that the first edition of this cookbook was published in 1972-it seems rather late for that sort of attitude. But I do love the homey, old-fashioned kitchen pictured on the cover and admit that it is really my dream kitchen. The minimalist style just doesn't do it for me in the kitchen.
In the summer of 1982, a few months before Bill and I were married, he introduced me to Maine. After picking me up at the Portland Jetport we made a stop at L.L. Bean in Freeport, where I picked up this cookbook. It is at least as much about Yankee culture as cooking, which was brand new to me. It was a summer of planning for the future, adjusting to a different way of seeing the world, and falling in love with Maine.
As you might imagine, the rural location of our rental cottage in Central Maine was like another country to this Texas girl, who had grown accustomed to big city ways in Dallas. I could not believe my eyes at the scant choice of produce in the small groceries where we shopped. But then Bill introduced me to Maine strawberries, the pick-your-own kind that you just can't stop eating.
I began making this strawberry pie back in 1982 and have made at least one every summer since then. The berries have been an adjustment in Maryland for the past 5 summers- certainly better than what ones buys in the supermarket, they are not as sweet and juicy as perfectly ripe Maine berries.
My pie is inspired by the recipe in the Yankee cookbook, but I take great liberties and must say it is delicious! Let me know if you make one for yourself.
Fresh Strawberry Pie
1 baked, single pie shell
1 1/2 quarts strawberries
3/4 cup sugar
3 tablespoons cornstarch, softened in a little water
whipping cream
Wash, hull and dry the berries (drying is important!). If some are very large, cut in half. Arrange 1 quart of berries on cooked shell. Cook the remaining 1/2 quart of berries with the sugar on low heat for a few minutes. Bring to a gentle boil and vigorously stir in the cornstarch softened in water. Cook a few more minutes, stirring constantly, until thickened. Let cool 5-10 minutes, then pour over berries in shell. Top with whipped cream.
This makes a chunky glaze, which I like, but if you don't you could sieve the berries before adding cornstarch.
