Fresh Strawberry Pie

My youngest teen daughter just came home after taking an intense 2-week college course out of state. In honor of her homecoming, I made this dessert. It's loaded with fresh strawberries, one of her favorite things.

A study published in the Archives of Opthalmology showed that eating at least 3 servings of fruit a day reduced the risk of age-related macular degeneration by more than one third. A slice of celebratory pie is not such a bad way to get one of those servings.

For this pie I used meijer organic graham crackers. They contain none of the genetically modified beet sugar, canola oil, high fructose corn syrup or soy lecithin found in regular graham crackers. They also do not contain the trans-fat or chemical preservatives found in the regular crackers.

Fresh Strawberry Pie

For crust:

Preheat oven to 350.

1 sleeve organic graham crackers

2 T. cane sugar

1/4 c. melted unsalted organic butter

Crush graham crackers, mix with sugar and butter. Press into an 8" pie plate. Bake 10 min., cool.

For Filling:

2 qts. strawberries, washed, and stemmed

1 c. cane sugar

3 T. organic cornstarch

1/2 c. water

Chop enough strawberries to equal 1 cup. In saucepan combine sugar and cornstarch, stir in water, then add chopped strawberries. Bring to a boil, stir and boil 1 min., let cool.

Place strawberries in pie shell, pour cooked strawberry mixture over them , and chill for 2-3 hours.