NYT Cooking: This pie is a celebration of completely ripe, summertime strawberries. Solely two cups of the berries are cooked down into a fast jam, which holds the remainder of the fruit collectively for a delightfully contemporary pie. With a crunchy shortbread crust and a cloud of freshly whipped cream, it’s paying homage to strawberry shortcake — however possibly even higher.
Source by athyfuller
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