I can’t put a Methodist recipe in the Courier!” I declared to my neighbor Amy Philyaw.
“But I came to the Baptist church for a long time,” she answered.
And she did. When their children and ours were small, she and her late husband Pete regularly attended Welcome Baptist Church, Anderson, in Saluda Baptist Association. This is our church, and Bill West Jr. is the pastor.
Pete was a Presbyterian; they compromised on the Baptists. After her husband’s death 30 years ago, Amy returned to her other-denomination roots and now goes to a neighborhood Methodist church. One of her brothers, the late John Thomas Hayes, was a Presbyterian minister in Spartanburg. Amy and her late husband had two sons. Russell, the older, lives in Anderson – and the younger, Ryan, his wife and their son live in Colorado.
Amy Philyaw
Amy is a busy girl. One day a week, she works at the blood bank at our local hospital. She is a master gardener and loves working in her yard. She is also a quilter, and most of all enjoys family and friends.
Every store and farmer’s market now has fresh strawberries. They are good eaten out of hand, sliced and sugared, in ice cream, etc.
Amy isn’t sure where she got this recipe but has been using it for years. A local restaurant at one time served a similar pie, but she isn’t sure if it’s the same recipe.
Amy has used frozen berries to make this pie. She thaws and drains them before putting them into the crust, but the fresh ones are better.
This is one of those recipes that is as good as it is pretty. It is easy and quick to make, so do this on Saturday and you’ll have a beautiful dessert which will cause all your guests to say “ahhhhh” when it is served for … Sunday Dinner.
Fresh Strawberry Pie
1 baked pastry or graham cracker 8- or 9-inch pie crust
1 pint fresh strawberries, sliced
3 tablespoons strawberry gelatin
3 tablespoons corn starch
1 cup sugar
1 cup boiling water
Sweetened whipped cream or whipped dessert topping
In a saucepan, combine the gelatin, corn starch and sugar. Add the boiling water, stir and cook until thick. Remove from heat.
While the gelatin mix is cooling slightly, slice the berries and place them in the prepared crust. Pour the gelatin mixture over them.
Refrigerate until firm. Top with the whipped cream or whipped dessert topping. Serves 6 to 8.