Rosie Makes Some Little Strawberry Pies.

Remember when I made the quiche and had leftover dough? Hopefully you do, since it was my last post. I said I was going to make Moreover Trimmings from the pie crust. I'm going to make a strawberry pie. I just happen to have some strawberries calling out like a Siren to me. I heeded. Rosie's Recipe For Strawberry Filling: 1 quart strawberries 3/4 cup sugar (I actually used splenda, per Mr. Hawthorne.) 1/4 cup water 2 TB cornstarch 1 TB butter 3 TB cream cheese Slice strawberries. Heat over medium low heat, mashing, until boiling. Pour in sugar/splenda. Mix cornstarch in cold water. Pour sludge of water and corn starch in. Simmer about 10 minutes, stirring occasionally. Mix 3 TB of strawberry mixture with 3 TB cream cheese. Spread across bottom of baked pie crust. This recipe is actually for a 9" pie crust. I just happened to make 2 smaller pies. Pour strawberry mixture over top of cream cheese mixture. Refrigerate.

Here's the leftover dough from my quiche. I rolled the dough out and pulled out two of Mama Hawthorne's ramekins with an herb motif.

Dough into ramekins. Crimp edges.

Have your significant sous chef hull and slice a quart of strawberries.

Purty burries.

Heat over medium low and mash a bit.

Bring to a boil.

I added in 3/4 cup splenda, instead of sugar, in deference to Mr. H.

It's Pepto Bismol PINK!

I added in my corn starch slurry, stirring.

Stir occasionally, for 10 minutes.

When it looks like this, plop in a tablespoon of buttah. Stir to melt. Turn off heat. Step away.

Here are my two little ramekins.

Put into a 425 degree oven and bake for 15 minutes, or until nicely browned. OK So they're not nicely browned. I forgot to brush on an egg white wash. My bad. For these, I didn't bother with weights. If you're using a 9 inch pie crust though, I'd pour beans in the bottom before cooking, to keep the bottom from bubbling and buckling.

Rosie mixed 3 TB cream cheese with 3 TB of her strawberry mixture.

Rosie bottomed her little pies with the strawberry/cream cheese mixture.

Then she topped her pies with the strawberry mixture.

That's the ticket. Once again, trust Rosie. You must.

Had I made a 9 inch pie pan, I would have used up all the strawberry filling. But I knew I didn't have quite enough dough to make that. So I had the strawberry mixture left over. Which is a good thing. Tomorrow morning, I can make Strawberry Filling Moreovers. I can use the strawberry as jam on my whole wheat toast with Mr. Hawthorne's Sourwood Honey whipped in butter. OR make French Toast. I could mix some more strawberry and cream cheese and stuff the mixture into a sliced pocket in a thick slab of a rich rustic bread. Soak bread in an egg/cream/sugar/vanilla/ possibly nutmeg and cinnamon mixture. Saute in butter. So many possibilities.

Do you see why I can't call these leftovers? They're MOREOVERS.