8/8/06: A marvelous pie to take advantage of red, ripe strawberry season! Although it is definitely a plan-ahead pie, as mine needed a full 24 hours in the fridge to completely set. I sliced it at 12 hours and the interior was not yet firm (but maybe my strawberries were not completely dry from rinsing). Taking a cue from other reviewers who found this pie too sweet, I used 3/4 cup sugar and found that it was just the right sweetness to complement the tart fresh strawberries. After mashing, I used a hand mixer to puree the strawberries and liked the results. It was delicious with a dollop of whipped cream on top, but I might even prefer a layer of vanilla custard on the bottom. I think I'll try that next time. Thanks for a wonderful New Jersey recipe! UPDATE 5/13/07: I've made this pie several more times, and I have decided the vanilla custard, while a nice addition, actually gets lost amongst the strong berry flavor. The pie has never been as firm as I would like it to be, but the taste is consistently a big hit. I have found that reserving some sliced strawberries to sink into the top after your pour the filling is a nice way to create an impressive presentation (the strawberries have to be covered by a little bit of the glaze so they do not dry out).
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8/8/06: A marvelous pie to take advantage of red, ripe strawberry season! Although it is...