Aunt Janes Strawberry Pie Recipe From Edible Brooklyn

Steps:

• 1. In a small bowl, blend 1 tablespoon of each - flour, sugar and 1/4 tsp cinnamon. Sprinkle this mixture over the bottom of prepared crust. Set aside.
• 2. In another bowl, mix flour with 1/2 cup sugar. To this mixture whisk in honey, evaporated milk, 3/4 tsp cinnamon, cloves and nutmeg.
• 3. In a large bowl add sliced apples. Pour the honey mixture over the apples and toss to coat.
• 4. Preheat oven to 425 degree F. Arrange the coated apples in your pie crust. Pour any remaining sauce over the apples. Dot with butter & remaining 3/4 tsp cinnamon. Place into preheated oven and bake for 35 - 40 minutes or until apples are tender. Watch the crust carefully so as not to burn. If getting to dark, make guards out of foil and place around crust. Or use store bought crust guards if you have.
• 5. While pie is baking, make crumb topping. In a small bowl combine dry ingredients and then cut in the butter with a pastry blender, or I used my fingers.
• 6. After apples are cooked,reduce oven to 375 degrees and sprinkle evenly with crumb mixture.
• 7. Bake another 10 minutes, or until desired doneness is achieved. This pie is delicious served with ice cream. Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a cake pan.
• Beat white sugar and shortening together until light and fluffy.
• Beat eggs, one at a time, into sugar mixture until well mixed; stir in vanilla extract.
• Stir 1 cup strawberries and baking soda in a large bowl until baking soda is dissolved. This will help strawberries foam and rise in the cake.
• Whisk flour and salt together in a separate bowl. Stir flour mixture and strawberry mixture by hand, into sugar mixture, alternating flour mixture, then strawberry mixture, beginning and ending with flour mixture.
• Pour batter into prepared cake pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
• Beat confectioners' sugar, butter, and 1/4 cup strawberries in a bowl with an electric mixer until blended; frost the cooled strawberry cake.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl; mix until evenly moistened and press into the bottom and sides of a 9-inch pie pan.
• Bake in the preheated oven until the crust is lightly browned and smells toasted, about 12 minutes. Remove from the oven and cool.
• Soak gelatin in cold water for 3 minutes. Heat the water and gelatin in the top of a double boiler set over simmering water, stirring frequently, until gelatin is completely dissolved.
• Beat whipping cream in a chilled glass or metal bowl until soft peaks form.
• Stir strawberries and 1/3 cup sugar together in a bowl. Pour gelatin mixture over strawberries. Gently fold in whipped cream until incorporated. Pour filling into baked pie shell and chill in the refrigerator until set, at least 2 hours.

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes., Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.