Fresh Strawberry Pie & Strawberry Sundaes
It’s time for my favorite fruit picking season!!! Hurry to Eckert’s Orchard through this week to pick these sweet, luscious, ruby red jewels. Then Evan’s Orchard should have theirs ready! Every year I use mine for strawberry shortcakes, strawberry chip cream scones, ice cream, and as many fresh strawberry pies as possible.
Everyone in my house loves the pie and the 4 of us can down an entire one in two days. If churning your own ice cream isn’t your thing, try out this simple strawberry sauce for ice cream sundaes. The buttery crunch topping is the best bonus. I came up with it yesterday and could not stop eating it. I’ll be doubling the batch and making it all summer to top our ice cream bowls! Happy strawberry picking and eating!!

Fresh Strawberry Pie
Ingredients
- 4-5 cups fresh strawberries
- 1/2 cup sugar
- pinch salt
- 3 tbsp cornstarch
- 1/2 cup water
- 1 9- inch pie shell, baked
Instructions
- Sort the strawberries, separating any large mushy ones from the smaller, firmer ones. You’ll want about 2 cups of very ripe large strawberries and about 2-3 cups of whole, small, nice berries. Dice the larger fruit and place in a small saucepan with the sugar, salt, and 1/4 cup of the water. Bring to a simmer, mashing the fruit with a potato masher or fork. Stir the cornstarch with the remaining water to form a slurry. Add this to the simmering berries and bring back to a simmer. The mixture will thicken and go from cloudy to clear. Fold in the whole berries (cut in half if they’re large) and transfer the mixture to the baked pie shell. Refrigerate for several hours or overnight, then slice and serve.

Strawberry Sundaes
Ingredients
Strawberry Sauce
- 2 cups strawberries
- 1/3 cup sugar, or more to taste
- pinch salt
- 1 tbsp lemon juice
Buttery Crunch
- 3 whole graham crackers, 6 squares
- 2 waffle cones
- 1/4 cup brown sugar
- pinch salt
- 1/2 stick butter, melted
Sundaes
- vanilla ice cream, good quality, for serving
- fresh strawberries, diced or sliced, for serving
- whipped cream, for serving
Instructions
- For Strawberry Sauce, puree the ingredients in a food processor or blender. Transfer to a small saucepan and bring to a simmer for about 5-7 minutes. Taste and add additional sugar if desired. Sauce will thicken and continue to set up as it cools. This can be stored in the refrigerator and used as an ice cream sauce or topping on cheesecake or yogurt.
- For Buttery Crunch, preheat oven to 325 degrees. Place the graham crackers and waffle cones into a quart sized resealable bag. Crush into small pieces with your hands or using a rolling pin. Add the brown sugar, salt and melted butter directly to the bag and shake to combine. Transfer to a small sheet pan and bake for 15 minutes, stirring halfway through. Cool completely and transfer to an airtight container.
- To assemble sundaes, simple scoop ice cream and top with the strawberry sauce, Buttery Crunch, fresh strawberries, and whipped cream