strawberry picking expedition at Riverbend Farm. Their u-pick strawberries are done, but I've heard tell of all kinds of other berries coming ripe. This pie would work with any kind of berry, as long as you get a good corresponding jam.
Really, this is so easy it shouldn't count as a recipe. But here you go anyway.
One baked pie shell - I wrote out my thoughts on pie crust here, or you can check out this tasty almond (and therefor gluten free, paleo-friendly) crust here.
Approximately 4-6 cups of washed and cut strawberries.
1 cup strawberry jam (fresh made? use up last years?)
Zest and juice of one lemon
8 oz. whipping cream or 4 oz. whipping cream & 4 oz. marscapone cheese
Pinch of sugar (optional)
1 tsp. vanilla
Put the jam, lemon juice, and zest in a small sauce pan. Heat to thin the jam and mingle the flavors. Mix with the strawberries. Taste - add sugar or honey if you feel it needs it. I never think it does.
Fill the crust with the berries. Whip the cream till it forms soft peaks. Use 4 oz. if you are adding the marscapone, 8 if not. I add vanilla to whipped cream, but not sugar. Do what moves you. To make the topping truly decadent, use 4 oz. whipping cream, once it is whipped add in 4 oz. marscpone and whip again to combine. Spread on the top of the pie. Decorate with a few extra strawberries if you wish.
That's so easy. And tasty, as you will note by the lack of pictures.