-An adult that doesn't mind using recipes. In this case, my husband made the pie with Isaac. I watched and gave reassuring nods that everything was fine and the kitchen wasn't going to explode just because he was using agave nectar instead of sugar.
- 2 lbs. of fresh strawberries
- 1/2 cup of agave nectar
- 2 TBSP potato starch
- 1/4 cup water
Instructions- or whatever they're called:
Puree 1 1/2 lbs. of the strawberries.
Slice 1/2 lb. of the strawberries, place in a bowl.
Add purred strawberries to a pot on the stove on medium heat. Add in agave nectar, potato starch, and water. Bring to a boil over medium heat. Let boil for 1 min. This mixture will become thick and should taste like strawberry jam. In fact, you could totally use this as a strawberry jam that is lower on the glycemic index and all natural. I imagine you could do all sorts of things with this mixture- like using it as a filling in thumb-pressed sugar cookies. I just liked licking it off of the spatula, but I'm not that classy. Let this mixture cool for 5 minutes before pouring it over the strawberry slices.
Agave nectar in hand and ready to whip up some pie. I am happy to be taking pictures.
Isaac is the best food processor button pusher ever.
He's also really good at stirring.
A note on crust:
For the pie crust, we simply took our favorite pie crust recipe and replaced the flour for Bob's Red Mill All Purupose GF Flour and used vegetable oil Crisco. We baked the crust separately in the oven at 350 degrees for about 10 or 15 minutes. We then poured the strawberry mixture in and chilled the pie in the fridge for a few hours until the filling congealed. Andrew, being a pie crust master, was not thrilled with the outcome, but it ended up being Isaac's favorite part of the pie. We might try using Kinnikinnick gfcf graham crackers for our next pie crust attempt. However, I think this first strawberry pie attempt can be called a success based on the evidence found below.
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