Appalachian Food

Strawberry Pie

Strawberry Pie

Local strawberries are finally ripe! We’ve been eating them like crazy. My favorite way is to just grab a handful and munch. I did manage to save enough to make a pie out of the last bunch though.

I grew up eating this version of Strawberry Pie, some people call it Shoney’s Strawberry Pie because the restaurant makes a very similar version.

You need:

  • 1 pre-baked graham cracker pie crust (I always brush my crust with egg and bake it for 5-7 minutes at 375. Baking it seems to keep the crust crisper.
  • 1 cup sugar
  • 1 cup water
  • 3 tablespoons cornstarch
  • 3 tablespoons of strawberry jello powder
  • 2 cups sliced fresh strawberries

Mix sugar, water, and cornstarch-cook until thick and clear. Remove from heat.

Stir strawberry jello into mixture.

Place sliced strawberries into baked pie shell and pour sugar mixture over them.

Place pie in frig until firm.

I’ve eaten the pie with whipped cream spread on top, but most of the time I leave it off because the pie is plenty sweet enough.



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  • Reply
    Jodie Wheeler
    May 1, 2022 at 9:03 pm

    I made the pie this weekend and after letting it sit in the fridge to cool. We had some today and the sauce set up like jello. What did I do wrong?

    • Reply
      May 2, 2022 at 6:22 am

      Jodie-you didn’t do anything wrong the pie does set up like that. If you didn’t care for the texture you might try adding more strawberries or cutting it sooner. Sorry it didn’t turn out like you had hoped.

  • Reply
    RB Redmond
    May 10, 2013 at 8:50 pm

    I love strawberries, but having Diabetes, I have to watch sugary fruits from time to time if my numbers go up.
    Our Dad and both of our Brothers loved Shoney’s Strawberry Pie; Our mom and all the girls in the family, including me, on the other hand, were Hot Fudge Sundae lovers. Yum!
    The other day, I saw on The Chew, that if you take half the flour you use to make a pie crust and substitute it with an equal amount of almond powder (in other words, half flour/half almond powder – which they got by putting almonds they’d toasted in the oven in a food processor and processing until fine), you get a real crispy crust, and I’m going to try that with my next pie. The nuts would also add protein to the pie, so if you need a “healthy” excuse to eat pie, you could use that one. LOL
    God bless.

  • Reply
    Ed Ammons
    May 9, 2013 at 1:05 pm

    Jim is right about how much better wild strawberries are than tame ones but a person could die old age before he could get enough to make a pie. They ain’t much bigger than a pea and are so good you can hardly force yourself to put one in the bucket. Sometimes even the few that do manage to make it into the bucket look so good you’ve gotta take them back out for another quality check.

  • Reply
    May 9, 2013 at 11:48 am

    I got a patch of wild strawberries
    up in the holler. Last year they
    were so thick you couldn’t walk
    without stepping on some. As Jim
    mentioned though, I have to take
    a dog to sniff out for copperheads.
    Usually I just lay down and eat my
    way into the bliss. My little dog
    noticed what I was doing, and he
    was eatin’ ’em too, only he didn’t
    cap his.
    When I was just a boy, my brother
    and I would eat and pick a whole
    gallon each and cap ’em as we
    picked. Mama was paralyzed on her
    left side, but she could make a
    strawberry cobbler that wouldn’t
    quit. And she canned ’em so we
    could enjoy strawberries and hot
    biscuits before catching the
    school bus. If you ever picked
    wild Strawberries, you know about
    how they will pack or melt when
    you get near the top. Good memories from the good ole days.

  • Reply
    B. ruth
    May 9, 2013 at 11:46 am

    Your recipe is a great old one. I think my Mom made or bought her crust and baked it. It’s even quicker using the cracker crumbs.
    We have had so much rain. We were afraid the berries would be water logged. Best get them at the farm, run home, and put them up quick. I hope to get ours next week and hope the ground dries out.
    I buy mine already picked at the farm…in Dayton, Tn. Have to get there early as they sell out each day quickly…
    Even the imported Florida berries at the K grocery store were tasty this year…
    Thanks Tipper,
    When I find out where Jim’s patch is, I’ll come by and pick you up, just bring a big basket and plenty of chigger spray, a big stick for stomping the ground. As you go along, it scares off the snakes. I’ll stomp and you can pick….LOL

  • Reply
    B. ruth
    May 9, 2013 at 11:32 am

    Just where is yore wild strawberry patch?
    I’m not above stealing a basket or two while yore busy writin’!
    Yes, I’ve picked a many wild strawberries, when I was younger.
    There is no comparison to the taste.

  • Reply
    May 9, 2013 at 10:21 am

    Ed-yes just plain old jello : )
    Blind Pig The Acorn
    Celebrating and Preserving the
    Culture of Appalachia

  • Reply
    May 9, 2013 at 9:10 am

    Yes, strawberries, although late this year, are finally coming into season. There may not be many of them, so grab them while you can. Strawberries in FL were wonderful, so I had a wonderful neighbor who made us two delicious pies. Now I am awaiting NC strawberries. I am so lucky – I get a double dose. Yummy and lucky me!

  • Reply
    May 9, 2013 at 8:57 am

    Looks yummy! I am definitely going to make this as soon as I get my hands on some pretty strawberries. Thank you for the recipe!! P-:

  • Reply
    May 9, 2013 at 8:49 am

    The pie seems easy to make and delicious to eat. Will have to make it soon.

  • Reply
    Jim Casada
    May 9, 2013 at 8:25 am

    Tipper–I’m going to have to chastise you or at least pick on you a bit, albeit ever so gently. That’s because everything I’m reading here, not to mention the picture, suggests that you are lowering yourself to the consumption of “tame” strawberries.
    Surely you know that they are a far cry from the real McCoy, their wild cousins. I realize that picking wild strawberries involves encounters with chiggers, the possibility of competition with copperheads, and lots of hard work, but oh, the glory of the rewards.
    I’ll simply quote Izaak Walton in that regard: “Doubtless God could have made a better berry, but doubtless he never did.” Rest assured old Izaak, the father of angling literature, wasn’t writing about tame strawberries.
    That leads to the real matter at hand. I wonder how many of your readers have picked wild strawberries over the course of their lives? I’m guessing that a goodly number of the older ones have. Certainly that is the case for yours truly.
    Jim Casada
    P. S. I must confess that I have stooped to pick and eat tame strawberries as I have grown older.

  • Reply
    Ethelene Dyer Jones
    May 9, 2013 at 8:24 am

    Strawberries are the most! From our gathering wild strawberries when I was young to having the harvest from “planted, cultivated” strawberries was always a treat! I like strawberry cobbler, too, as well as the “Shoney’s” strawberry pie, the recipe of which you give! Both are delicious and a wonderful spring (or anytime) sweet treat!

  • Reply
    Miss Cindy
    May 9, 2013 at 7:33 am

    I love it when the local strawberries are available. I’ve been by the stand where I usually buy them but they are not there yet. I’ll check today and if they have any I’ll pick up some to bring tomorrow.
    My favorite way to eat strawberries is fresh out of the bucket and I sure can put away a bunch of them that way.
    I used to make a congealed salad with strawberries and pineapple. It was divided into two layers with sour cream between. It was really good but my favorite way to eat fresh strawberries remain fresh from the bucket.

  • Reply
    Sheryl Paul
    May 9, 2013 at 7:20 am

    The pie looks lovely, I can taste it now

  • Reply
    Ed Ammons
    May 9, 2013 at 7:09 am

    Is that just plain old strawberry jello like for making strawberry jello? How many tablespoons in a pack? I think I could make your strawberry pie. Can you tell I ain’t much of a cook?

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