By Diane Lyn

Many Baltimorean’s claim THIS is the Haussner’s Strawberry Pie recipe!!!!  Enjoy…

With strawberry season upon us, the Strawbery Pie returns:

1 1/2 cups sugar

1/2 teaspoons strawberry flavoring

1/2 teaspoon red food color

1 1/2 cups boiling water

3 tablespoons cornstarch dissolved in 1/2 cup water

1 prebaked deep 9-inch pie shell

1 1/2 pints fresh strawberries, washed, hulled and kept whole if small or cut in half if large.

Make a glaze by adding sugar, strawberry flavoring and food color to boiling water in a saucepan. Add dissolved cornstarch and stir over medium to high heat until it thickens.

Add your whipped cream and enjoy!

  1. debbie says:

    Pastry Cream:
    1 cup milk
    3 each egg yolks
    1/4 cup plus 2 tbsp sugar
    1/4 cup all-purpose flour
    1 1/2 teaspoons vanilla
    1 to 1 1/2 tbsp butter — softened

    Prepare Pastry Cream :
    Scald milk in a saucepan and set aside. In a bowl, whisk together the egg yolks and sugar until light in color and very thick, then beat in the flour. Pour the warm milk slowly into egg mixture and blend well. Pour mixture into saucepan and cook, stirring with a whisk, over low heat until mixture comes to a boil. It will appear lumpy at first; keep whisking. Make sure mixture does not stick to bottom of pan and burn.

    Remove from heat. Add vanilla and butter and stir. Cover surface with buttered waxed paper so it does not form a skin. Allow to cool.

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