Without a place to begin, I just start writing. Strawberry pie is often seen, duplicated, and messed with but rarely any good. Why? I am not really sure, so I just need to express my pleasure in a recipe handed down from Grandma Kitty to many others searching for that great strawberry pie. I grew up on this pie. It originally meant spring, Easter to be exact, when hand-picked strawberries or pristine store-bought berries were picked over to be assembled into a simple masterpiece. Larger and misshapen berries were cut up and cooked down to make the glaze and fill the nooks and crannies amongst the immaculate show berries arranged in a crisp and flaky pie crust. That is it—no pastry cream or other fillers—strawberry on strawberry in a buttery rich crust. I like to adorn my pie with fresh whipped cream with a dash of vanilla.
Yes, I say pie for Grandma Kitty passed the recipe onto Aki, who now makes the pie for me for special occasions, and yes, I like to eat a pie, the whole pie, with a couple of glasses of champagne. Sure, it’s not a meal for everyone, but give it a shot. (That is if I can convince Aki to share her adapted recipe.) It seems as I have gotten older, I like less sugar and more intense flavors of strawberry. Aki’s adaptation of Grandma Kitty’s pie is now adapted to my tastes and still remains perfect in my memories.
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