FRESH STRAWBERRIES
We bought fresh strawberries for this pie at Fulton Farms, 2393 State Route 202 just outside of Troy. The market is open from 10 a.m. to 6 p.m. Mondays through Thursdays, and 10 a.m. to 5 p.m. Fridays and Saturdays. The market is closed Fridays. Fulton’s is the official strawberry supplier of the Troy Strawberry Festival, so expect to find Fulton’s berries for sale (plain or in the form of treats) at the festival.
How to go
What: 2014 Troy Strawberry Festival
When: June 7-8; hours: 10 a.m. to 8 p.m. Saturday, June 7; 10 a.m. to 6 p.m. Sunday, June 8
Where: Troy downtown and Miami River levee
Cost: Free
What: Food, entertainment, arts/crafts
Parking: Shuttles available Waco Field and Meijer (handicapped)
Directions: Waco site accessible from I-75 Exit 69; Meijer from Exit 74
More information: www.gostrawberries.com or 937-339-7714
VIDEO: Watch us prepare the pie — and find out what our taste testers thought. MyDaytonDailyNews.com
The book: "Betty Crocker The Big Book of Pies & Tarts"; 336 pages, $19.99. Published by Betty Crocker, 2014.
What you get: More than 200 recipes, organized by chapter: Fruit Pies, Cream & Chilled Pies, Tarts & Mini Pies, Holiday Pies and Savory Pies. There's also an indispensable guide on making and baking different pie crusts.
In their own words: "In this lovely Big Book of Pies and Tarts cookbook, we are sharing all of our best recipes and tips so you can make pie crust that will bring rave reviews any time you make a pie. But if you prefer just a bit of convenience, start with refrigerated pie crust and fill with any of our delicious fillings — no one will know the difference except you!" — the editors at Betty Crocker
What we made:
STRAWBERRY DAIQUIRI COCKTAIL PIE (Page 118)
1 Pillsbury refrigerated pie-crust, softened as directed on box
1 pint (2 cups) strawberry sorbet, softened
2 containers (6 ounces each) strawberry fat-free yogurt
1 cup frozen strawberries, thawed, chopped
1/4 cup rum
8 whole fresh strawberries
1/4 cup sugar
1. Heat oven to 450 degrees F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely on cooling rack.
2. In medium bowl, mix sorbet, yogurt, chopped strawberries and rum until blended. Spoon into cooled baked shell. Freeze uncovered until firm, about three hours.
3. Remove pie from freezer 10 minutes before cutting. Moisten whole strawberries; roll in sugar. Garnish each slice of pie with 1 sugared strawberry.
Our assessment: This pie is perfect for summer entertaining and is very easy to prepare. Instead of sipping strawberry daiquiris on the back patio or by the pool, surprise your guests with their favorite summer cocktail in dessert form. Cool, refreshing, delicious. This recipe does contain a small amount of rum, so serve accordingly.
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