Mile High Strawberry Pie #SundaySupper

Mile High Strawberry Pie, packed with juicy, ripe strawberries covered in bright red glaze was famous worldwide. This legendary pie topped with a mountain of whipped cream could only be purchased at “The Patio” in Allentown, PA.

This week Sunday Supper asked us, “What food represents or is from your hometown? Share a recipe for or featuring it and celebrate your town’s culinary goodness.”
I grew up in a small town in eastern Pennsylvania. Allentown was “Big City” to me. Hess’s was the place to shop. The store was over the top with the latest fashions from London and perfumes from Paris. These things drew people into the store. Once there you bought the ten dollar shirts and had lunch in their restaurant.
Many area restaurants sold strawberry pies. Each one had their take on Hess’s showstopper.
Going to The Patio was something everyone did. Back in its day it was the classiest place this side of New York City. You would go even just for coffee and you’d feel like a queen.
The now defunct department store and chain is a memory. The Strawberry Pie however, lives on.
I found several versions of this pie recipe online. Considering the store existed for 100 years it is conceivable each new chef added a personal touch. If you know any chefs, you know how important it is to add a bit of personal flair to a recipe. We all do it all the time.
So my take on a Mile High Strawberry Pie, uses cherry juice instead of artificial strawberry flavoring and red coloring to get that gel looking and tasting great! I used reserved juice from canned unsweetened cherries. I freeze any leftover juices from unsweetened canned fruit for just such an occasion. Juiced thawed out frozen black cherries work just as well.
I used real whip cream. If you need to hold the pie for a bit before serving, you may want add a stabilizer or use whip topping.
If you need a good homemade pie crust recipe, you can find one HERE .

5.0 from 1 reviews

Mile High Strawberry Pie #SundaySupper

 

Print

Author: Cindy Kerschner

Ingredients

• 1 9-inch pie crust, baked
• 2 quarts fresh strawberries, cleaned
• Glaze
• 4 cups strawberries fresh or frozen, crushed and strained through a ricer and then through a fine sieve to make ½ cup juice
• 1 cup cherry juice or water
• ⅓ cup sugar
• 1 Tbsp. lemon juice
• 2 Tbsps. cornstarch, thinned with an equal amount of cherry juice or cold water
• Whipped Cream
• 2 cups heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla

Instructions

1. Arrange whole strawberries points up to tightly line the bottom on the cooled,baked pie crust. Add one to two more layers, tightly packed.
2. Make the gel by bringing ½ cup strawberry juice, 1 cup water, lemon juice and sugar to a boil over medium heat, whisking constantly.
3. Slowly add the cornstarch mixture, whisking constantly.
4. Return to a boil and cook until thickened, about 1 minute.
5. Allow to cool to room temperature before pouring over berries.
6. Refrigerate for at least an hour to allow gel to set.
7. When pie is set, make whipped cream.
8. Beat cream, powdered sugar and vanilla together in a chilled mixing bowl until stiff peaks form.
9. Top chilled pie with cream and serve.

Wordpress Recipe Plugin by EasyRecipe

3.2.2807

If you would like to know more about Hess’s here is a PBS clip.

Thank you Coleen from The Redhead Baker for hosting this event!

Join the Sunday Supper Group as we share a bit of our Hometown Goodness with you!

Breakfast

• Alamo City Breakfast Tacos by The Weekend Gourmet
• Gluten Free Cinnamon Raisin Bagels by Cupcakes & Kale Chips
• Mickey Mouse Waffles by Wallflour Girl
• New York Style Bagels by The Girl In The Little Red Kitchen
• Peanut Butter and Fluff French Toast by Momma’s Meals

Drinks

• Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade by Recipe for Perfection
• Wine Pairing Recommendations for Hometown Food by ENOFYLZ Wine Blog

Appetizers and Snacks

• Baked Buffalo Chicken Wings by Peanut Butter and Peppers
• Cuban Sandwich Crostini by Casa de Crews
• Cuban Sandwich Dip by Family Foodie
• South Jersey Boardwalk Popcorn by Take A Bite Out of Boca

Main Dishes

• Chicken and Dumplings by Food Lust People Love
• Crockpot Cincinnati Chili by Palatable Pastime
• Fried Rice Vermicelli with Vegetable Fritters by Brunch with Joy
• Honey Cola Baked Ham by Magnolia Days
• Hot Brown Ham Sliders by A Kitchen Hoor’s Adventures
• Joe’s Special by Nosh My Way
• Lentil, Cauliflower and Sweet Potato Curry by Mess Makes Food
• New England Beans and Cod by Cooking Chat
• Oven Toasted Ravioli by Curious Cuisiniere
• Philadelphia Tomato Pie by The Redhead Baker
• Pierogies by Hezzi D’s Books and Cooks
• Portobello “Philly Cheese Steak” by PancakeWarriors
• Pozole Rojo by Simply Healthy Family
• Revved-up Poutine by Jane’s Adventures in Dinner
• Rice with Pork and Pineapple by Basic N Delicious
• San Francisco Cioppino by Eat, Drink and be Tracy
• Seattle-Style Dungeness Crab Roll by Bobbi’s Kozy Kitchen
• Tex-Mex Cheese Enchiladas with Chile con Carne by The Texan New Yorker
• The Pittsburgh Devonshire Sandwich by Seduction in the Kitchen
• Upper Peninsula Pasties by Recipes Food and Cooking
• Victory Pig Sicilian Style Pizza by Rants From My Crazy Kitchen
• Xiang La Tu Zi // Hot & Spicy Rabbit by Curried Canteloupe

Side Dishes

• 1905 Salad by Supper for a Steal
• Chicken Rice Pilaf by Crazy Foodie Stunts
• Classic Italian Risotto in Bianco by La Bella Vita Cucina
• Greek Salad with Potato Salad by Ruffles & Truffles
• Korean Steamed Eggs by Hip Foodie Mom
• Smoke House Cheesy Garlic Bread by Peaceful Cooking

Desserts

• Apple Crisp by Serena Bakes Simply From Scratch
• Buckeye Cupcakes by Desserts Required
• Carob Bumpy Cake by Pies and Plots
• Chocolate Earthquake Cake by That Skinny Chick Can Bake
• Chocolate Pocky Cake by NinjaBaker
• Grandma Sweeney’s Chocolate Cream Pie by Lifestyle Food Artistry
• Lemon Buttermilk Bundt Cake by Alida’s Kitchen
• Memories of Mom; Michigan Apple Cake by A Day in the Life on the Farm
• Mile High Strawberry Pie by Cindy’s Recipes and Writings
• Pear Parkin by Happy Baking Days
• Vegan Timbits by Killer Bunnies, Inc
• Vernors Cake by Country Girl in the Village

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.