The fall weather has been absolutely glorious. We have really been enjoying the cooler days and the beautiful colors. I do have one complaint though.....a pretty big one. Where is the rain????? In recent days we have spent hours watering trees, trying desperately to keep them alive. A few weeks ago when Hurricane Ian mercilessly slammed into Florida, we were hopeful that it would bring much needed rain to our area.....😠 No such luck. I have a friend who is also a farmer. She emailed me last week asking, "Lanissa, do you think the rain will ever come?" I replied to her that I was about to go outside and begin the rain dance. 🤣😭😳
I usually have blackberries and raspberries until November 1st. Not this year. The lack of moisture as well as the very hard frosts that we've had in recent days shortened their season. Oh well, some years are like that I suppose. 🤔 The good news is that they produced in abundance earlier this year so I was able to put back several gallons of berries in the freezer. I'm happy to report there will be no shortage of jam. Hooray! 😁
On a happier note, I did try a new Strawberry pie recipe this week. In the spring when I had multiple gallons of strawberries, I made sure to put several back in the freezer. In the spring I usually make a pie using fresh strawberries. However, this one uses frozen strawberries that have been thawed. It was easy, quick, beautiful, and best of all scrumptious! (My kind of recipe!) 😋 I'm including the recipe and a few pictures too. Hopefully you have some farm fresh strawberries in your freezer. (Those are the best!) However, I'm sure store bought strawberries will be good too. Enjoy!
2 9 inch pie crusts
3 1/2 cups thawed strawberries (chopped)
1 cup Sugar
8 Tablespoons Cornstarch
2 Tablespoons Lemon juice
2 Tablespoons sugar for sprinkling on top of the pie
Preheat the oven to 350 degrees. Place one pie crust in the pie dish and prick the bottom of the crust several times. Bake at 350 for 5 minutes.
Combine all the ingredients (less the 2 Tablespoons of sugar) stirring well until combined. Try to have the strawberries roughly the same size. (A pastry blender can help) Pour the strawberry filling into the pie shell and cover with the second pie crust. Crimp the edges and cut off excess pie dough. Cut small steam vents in top crust. Sprinkle the top crust with the 2 Tablespoons of sugar.
Bake at 350 degrees for 50 minutes or until golden and set.