Yummy Strawberry Recipes using fresh Ontario Strawberries!

I had fun this week on Inside Guelph at Rogers with Trish making a few pies using delicious and sweet Ontario strawberries! And of course I snuck some of my backyard rhubarb in one too:)
Here are the recipes for you to try, they are super easy and tasty and you don't have to make your own pie crust if you don't want to. Keep the frozen shells in the freezer and make some pie whenever you want. It may be a little hard to make one because you may end up eating all the strawberries first! Enjoy the season.

Fresh Strawberry Cream Pie

This pie has been around Springridge Farm for over 20 years and truly is a favourite for good reason-the strawberries! Easy to make and showcases a double hit of strawberries with fresh berries and jam!

4 oz (125 g) cream cheese, softened 

1/2 cup (125 mL) sour cream

3 tbsp (45 mL) icing sugar

1/2 tsp (2 mL) vanilla

One 9 inch (23 cm) pie shell, baked and cooled

2 cups (500 mL) fresh Ontario strawberries, hulled and halved

1/3 cup (80 mL) strawberry jam (homemade if you have it)

2 tbsp (30 mL) water

In bowl, using electric mixer beat cream cheese, sour cream, icing sugar and vanilla until smooth and fluffy. Spread evenly into pie shell. Arrange strawberries decoratively on top of filling to cover.

In small saucepan, warm jam and water over medium heat until melted and combined. Brush over berries and spoon remaining over top. Refrigerate for at least 1 hour or until chilled.

Makes 6 to 8 servings.

Storage: Cover with plastic wrap and refrigerate for up to 1 day.

Strawberry Rhubarb Crisp Pie

This pie is easy to whip together with a frozen pie shell to start! No pie shell? No worries just make it into a crisp and it will be just as tasty. Rhubarb can be tart for some but with the addition of strawberries it makes rhubarb quite a favourite addition to pies and crisps!

3 cups (750 mL) chopped fresh Ontario rhubarb

2 cups (500 mL) halved fresh Ontario strawberries

7 tbsp (105 mL) packed brown sugar

3 tbsp (45 mL) all purpose flour

One 9 inch (23 cm) frozen pie shell, thawed 

Crisp Topping:

3/4 cup (180 mL) all purpose flour

1/2 cup (125 mL) packed brown sugar

1/3 cup (80 mL) butter, melted

In bowl, combine rhubarb, strawberries, sugar and flour until combined. Pack into pie shell. 

Crisp Topping: In small bowl, combine flour, sugar and butter until well moistened and sprinkle over top of fruit. Place pie onto small baking sheet and bake in bottom third of 425 F (220 C) oven for 10 minutes. Reduce heat to 375 F (190 C) for about 50 minutes or until top is golden brown and filling is bubbly and thickened. Let stand for at least 10 minutes before serving.

Makes 6 to 8 servings.

Tip: I make this combination of fruit often and change the amount of sugar from 1/3 cup (80 mL) to 1/2 cup (125 mL) depending on how tart the rhubarb is.  If you are sweet fanatic feel free to add more sugar. 

Be sure to have the pie on a baking sheet to catch the drips or your oven may be a bit smoky.

To make this combination as a crisp, not a pie-combine the ingredients in an 8 inch (2 L) baking dish and bake at 375 F (190 C) for about 45 minutes or until golden and bubbly.