This is...hands down...my favorite pie. Through the years I have made lots of pies...hundreds and hundreds. Pie is hubby's favorite dessert...and breakfast. Pie for breakfast has been known to happen around here.
Once we were all eating apple pie for dessert...which was pretty much a weekly occurrence .. and our girl, then 6, asked her Daddy what his favorite pie was. A thoughtful expression overtook his features and he contemplated before replying, "Guess." Needless to say each child took turns naming a pie,
*Hubby shakes his head*
"Pecan?" and the list continued. Before long, they were inventing pies. Hubby finally raised his fork and looked at each child with a twinkle in his eye, and says, "I like 2 kinds." looking at our boy, he grins, "Hot." and turning to our girl, "and cold." They both broke out into fits of laughter, and hubby's eyes twinkled brighter.
That was a long time ago, but it seems like only yesterday, and telling it now REALLY makes me miss the kids and those days. Last week our girl was home from college and I whipped up this pie while she was out moving cattle with her Daddy. She said she needed to come home to see her Mama and Daddy and get her butt in a saddle. :) She was only home for 48 hours because although it was spring break, she is working towards getting into Vet School and her job does not have a spring break. So lots of cooking and baking and salsa making ensued.
We all love this pie and I hope y'all do too. It's a great one to make when those summer temps start to soar because you never have to turn on the oven. I found it in a magazine many moons ago, and rarely does it last past one moon around here:
Summer Berry Pie:
Graham Cracker Crust (Sometimes I buy it, sometimes I make my own)
3/4 C sugar
3 Tbsp cornstarch
1 1/2 C water
1 small package red jello (I love cranberry, but it has been hard to find)
1 C each blueberries, sliced strawberries, raspberries, and blackberries (yes, you can use the frozen mixed berries if you prefer) and I usually add probably twice that many berries - so probably 6 or 7 cups of berries total.
Cool Whip or whipped topping of choice
*Mix sugar and cornstarch in a medium sized saucepan over medium heat. Gradually stir in water, stirring constantly until smooth. Cook on medium heat until mixture comes to a boil. Boil for a few minutes until it begins to thicken. Remove from heat, and stir in gelatin until completely dissolved. Stir in berries. Pour into crust and refrigerate for 3 hours or until set. Garnish with whipped topping and leftover berries.