Grandma’s Strawberry Pie
Welcome to the first recipe in our “From Grandma’s Recipe Box” series—part of a meaningful campaign combining the nostalgia of old recipes with a heartfelt mission to eradicate childhood hunger.
Join me as we celebrate the joy of preserving memories through meals while making a difference by providing meals for children this summer who generally rely on school meals that are currently inaccessible.
Strawberries, with their vibrancy and sweetness, have always captivated me come July. As the seasons change and the embrace of summer envelops me, strawberries become the star ingredient of some of my favorite recipes. One bite of this old-fashioned pie and I’m transported to a simpler time, each bite evoking memories of warm summer days, evenings outside illuminated only by the blinking of fireflies, and the connection that comes from spending time with loved ones.
Now, let me take a moment to dispel any misconceptions that you may have about Strawberry Pie. This is no ordinary store-bought treat.
Other desserts are classic options to pair with strawberries (I’m looking at you, pound cake), but I love the crumbly, buttery base of a pie crust and streusel topping. I find both pair well with fresh, juicy strawberries. Plus, by skipping the double-crust, it’s a little lighter for the season.
I grew up in a unique part of Chester County, Pennsylvania, bordering the historic and affluent Main Line but in a part of town that was more rural with lots of land and simpler living. This recipe, to me, embodies the spirits of those summers growing up; no-fuss and simple, but timeless.
Since my version of this classic recipe is on the sweet side, I like to balance it with a bit of fresh thyme from the garden for a savory, unexpected twist. Feel free to skip it or try a different herb from your garden.
