Rock Creek Lake Fresh Strawberry Pie Recipe - Allrecipes.com
Rock Creek Lake Fresh Strawberry Pie Recipe
  • READY IN 3+ hrs

Rock Creek Lake Fresh Strawberry Pie

Recipe by  

"A unique strawberry pie adapted similar to the one served at Rock Creek Lake Resort in northern California. Resort owner Sue King's pies are famous to the locals, and her pies have even been written about in Sunset Magazine! Fresh strawberries in a glaze are spooned over a baked pie crust covered in sweetened cream cheese. Can also substitute peaches for strawberries and use orange juice to make peach pie, Rock Creek-style."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    3 hrs 40 mins

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Press pie crust pastry into a 9-inch pie pan; prick with a fork in 1-inch intervals.
  2. Bake pie crust in the preheated oven until golden, 15 to 20 minutes. Cool completely on a rack.
  3. Beat cream cheese and 1/2 cup sugar in a bowl until smooth; spread evenly over cooled bottom of pie crust.
  4. Blend 1 cup strawberries, 3/4 cup sugar, strawberry juice, and cornstarch in a blender until smooth. Transfer to a 3-quart pan over medium-high heat. Cook and stir until mixture boils and thickens, about 4 minutes. Remove from heat and stir in lemon juice.
  5. Stir remaining 5 cups strawberries into the hot strawberry glaze; mix to coat. Let cool until tepid, about 25 minutes. Pour onto cream cheese layer in pie crust. Chill until set and firm enough to slice, at least 3 hours and up to 1 day.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

May 19, 2014

Made this for Recipe Group. I had to adapt the recipe to address my food intolerances (dairy and grains) and restricted diet (dairy-free version of the specific carbohydrate diet). My adapted recipe consisted of these ingredients mixed together raw: 1 lb fresh organic strawberries, sliced; 3 tablespoons of fresh-squeezed lemon juice; zest of 1 organic lemon; and 2 teaspoons of honey. It was a nice change from our usual plain strawberries: it tasted something like "strawberry lemonade." I wouldn't hesitate to serve it to company. I have made a strawberry fruit cup like this before using an orange instead of a lemon. I think I would like a mint-leaf garnish on this lemon-juice version. This is a treat I will certainly make again many, many more times. Thank you SUUNKISSED for sharing your recipe.

 
May 18, 2014

RECIPE GROUP: Not super impressed with this pie. Fun to make! Think I used every appliance except the toaster! Used my juicer to make strawberry juice, didn't have quite enough strawberries so some of the juice was from an apple. Like other reviews, mine was a gloopy mess that needed to be served with a spoon not a spatula. I just found it quite tart, wished for more of the sweetened cream cheese...maybe too much lemon juice?

 

5 Ratings

May 13, 2014

Made for Recipe Group. I couldn't find strawberry juice so I added 1/2 cup of mashed berries and 3/4 cup of water. The cooked mixture thickened up nicely on the stove until the lemon juice was added. It did thicken up a bit more in the frig, but was a liquid mess to try to serve. The cream cheese layer kept the crust from getting soggy, at least until the next day. The taste was great though. I would not make this again without a few tweaks, but then it would be a different recipe. Thanks for the recipe.

 
May 19, 2014

Made this pie for RECIPE GROUP. I experienced the same problem as other reviewers with the pie being too runny. I even tried reducing the liquid, and after boiling , I received a perfect thickened consistency. However, even after omitting the lemon juice and just adding the strawberries, the thickened glaze became way too runny. I believe this recipe calls for too many strawberries, which could be causing the runny consistency. I could not get a good photo, as much of the liquid ran under my pie crust (as well as overflowed in the fridge). The flavor was good (without the lemon juice). Thanks for sharing this recipe, SUUNKISSED!

 
May 11, 2014

Made this for Recipe Group...This is hard to rate b/c while the flavor was very good, it was impossible to serve, and came out of the pan very runny (the strawberry part). By luck, I was able to find strawberry juice at our local Mexican market, so that was good. I was just serving this to the family, so it wasn't a big deal, but I don't think I would be able to serve this to company. I may play around w/ it more some time and see if I can figure out how to hold it together better. Thanks for sharing. :)

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 393 kcal
  • 20%
  • Carbohydrates
  • 56.9 g
  • 18%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 202 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Gotta Feed the Football Fans
Gotta Feed the Football Fans

Get cheer-worthy chili, ribs, dips, snacks, and treats.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

Related Videos

Strawberry Rhubarb Custard Pie

See how to make a super-simple strawberry-rhubarb pie.

Grandma's Fresh Blackberry Pie

What's cooking in Portland? Sarah's grandma’s juicy blackberry pie.

Rhubarb and Strawberry Pie

See how to make a wonderfully sweet and tart fruit pie.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States