It is always exciting to go to the spring and fall quilt markets. This year was no exception. There are always old friends to meet and I even ran into Maria, one of my Ukrainian friends, who promised to give my best to all my friends in Ukraine.
I held a schoolhouse segment where I introduced my new mini stripe fabric, and the Amber Waves and Miyako fabric collections which will be arriving soon. When they do I will share some new projects to make with these collections.
There were lots of great patterns that I brought home to make with some of my fabrics. Look for these in future web specials.
Being gone this time of year is difficult. I came home to an abundance of strawberries in my garden. I plan to make one of my favorite pies for our Memorial Day family get together.
This is the time for fresh strawberries so give my recipe a try.
Fresh Strawberry Pie
Single layer 9-inch pie crust
6 cups freshly picked strawberries
1 cup sugar
3 Tbsp cornstarch
½ cup water
4 oz cream cheese at room temperature
Bake pie shell. Mash enough berries to measure 1 cup. Mix sugar and cornstarch in two-quart saucepan. Gradually stir in water and mashed strawberries. Bring to boil, stirring constantly and once it is boiling continue stirring and cook for one minute. Set aside to cool.
Carefully spread cream cheese in the bottom of the pie shell. Fill the shell with the remaining berries and pour the cooled sauce over the berries to completely cover them. Let set in the refrigerator at least three hours.
When raspberries and fresh peaches are ready try this same recipe with either one of those fruits, or try a combo with peaches and raspberries. For the combo, I make the cooked sauce from peaches only and then put both fresh peaches and raspberries in the pie shell and garnish with raspberries…….delicious!