Strawberry Pie!

I forgot to take a picture -- and maybe just as well, because although delicious, it wasn't so pretty (it didn't jell properly). I'm kind of opposed to corn starch as thickener, but strawberries don't have enough pectin to make it jell on its own. I only put in a little, so it was more like a thick strawberry soup with a cinnamon graham cracker crust, but oh so tasty.

I think you can only make strawberry pie a couple of weeks a year. You have to use the little, sweet local strawberries, in perfect ripeness. The big, less favorful strawberries that you can ship cross-country simply don't cut it.

We'll see if they're still in the farmer's market on Wednesday, and if so, I'll try to get over my thickener issues and make a proper pie. Stay tuned...