Dolly Parton shares her Strawberry pie recipe - try this now as British strawberries are in season.
I loved the strawberry pie at Linebaugh’s, a good old-fashioned diner in Nashville. The strawberries in their pies were huge. On one of my very first “business” lunches in Nashville, Chet Atkins took me to Shoney’s and boy was I nervous. I was havin’ lunch with a big star and I was just a little wannabe. He ordered me a piece of Shoney’s strawberry pie and when the waitress set it down in front of me, the words just came out of my mouth, “Golly, these strawberries are bigger than Linebaugh’s!” , which sounded like ‘lion’s balls’ because of my Tennessee Mountain accent. He died laughing. Here’s my best rendition of that Linebaugh’s delight.
Makes one 9-inch single crust pie, serves 8
1 cup sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
¼ cup strawberry gelatin
2 quarts large strawberries, washed and hulled
1 baked 9-inch pie shell, baked
Whipped Cream for topping
Combine the sugar, cornstarch and 1 cup of water in a small saucepan. Cook over medium heat until the syrup coats the back of a spoon, stirring constantly. Remove from the heat and stir in the lemon juice and gelatin. Chill until the mixture begins to thicken.
Arrange the strawberries stem side down in the pie shell and spoon the thickened gelatin mixture over the top. Refrigerate at 4 hours or overnight. Top with whipped Cream and serve.
Used with permission from Dolly’s Dixie Fixin’s published by the Viking Group. All proceeds from the sale of Dolly’s Dixie Fixin’s are donated to her Imagination Library. For more information, please visit imaginationlibrary.com
Dolly provided this Recipe to support Breast Cancer Care’s Strawberry Tea campaign, sponsored by Seasonal Berries. The campaign runs until 31 August and raises money to help the 50,000 people diagnosed with breast cancer each year. Find out more at www.breastcancercare.org.uk/strawberry