23 The History of Strawberries & the Strawberry Pie

By Caroline Anderson June 22, 2023 23 mins read 136 Views

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Written for Spice Station Silver Lake by Amanda Csolak

The Strawberry is considered one of the top favorite summertime fruits in America. Most everyone loves freshly picked strawberries. Strawberries go great in so many different recipes. From ice cream to cakes to smoothies and tarts, you can’t go wrong with the strawberry.

In this article, we will discuss this ever-popular fruit and the infamous strawberry pie, a sweet treat perfect for those summertime picnics.

First, let’s talk about the history behind this sweet red fruit.

How The Strawberry Got Its Name

We don’t really know who is responsible for naming the strawberry. So the reason behind the name is really up for debate. The word strawberry most likely stems from the old English word “streawberige” due to the fact that the plant produces runners, which can appear similar to pieces of straw. However, others argue that the name comes from the practice of using straw in mulching strawberries or from finding wild strawberries growing among dried straw or hay.

Some scoff at those notions defining how this fruit got its name and insist the name came from how the strawberries used to be skewered onto a piece of straw for sale in open-air markets of the time.

The History of the Strawberry

A member of the rose family, the strawberry is native to North America, and while it has been around for thousands of years, the plant was so abundant there was no need for cultivation in America. The first American colonists began shipping strawberry plants to Europe as early as the 1600s, and by the 19th century, the strawberry began to gain popularity with the creation of a luxurious dessert merging strawberries with cream.

Cultivation of the fruit later made its way back to America, with New York becoming the strawberry hub once the railroads began connecting major cities and towns, thus spreading the production of this delicious fruit to other states. These days more than 75 percent of the North American strawberry crop grows in California.

The Strawberry Is Not Really a Berry

You read that right! The strawberry, the beloved summer fruit, isn’t a berry which is crazy to consider since the word ‘berry’ literally makes up half the name. The person behind the name of this sweet, red fruit isn’t exactly known, but whoever is responsible for naming strawberries clearly wasn’t too concerned with being scientifically accurate.

To be labeled as a true berry, the fruit must meet some particular criteria. Berries are defined as fruit derived from one flower ovary, and they contain at least two seeds. Since the strawberry does not develop from the flower’s ovary, it falls into the scientific category of an accessory fruit.

Unlike their close cousins the cherry, the strawberry’s fruit is derived from the flesh of the plant’s flower. Raspberries, apples, watermelon, and pineapple are other examples of accessory fruits.

My Love For Strawberries

I’ve always loved strawberries, from spending time with my family picking them straight off the plants at the local farmer’s market stand to laughing and enjoying a bowl of sweet red strawberries sitting on my Grandpa’s old porch swing. There are so many memories revolving around this amazing fruit. And while watermelon remains my top favorite red fruit, strawberries are second.

Read More: Watermelon: How Mom’s Favorite Fruit Became My Own

As an adult, I still enjoy sharing a bowl of fresh strawberries with my husband or whipping up a particularly tasty dessert, such as the fantastic Strawberry Pie, which I’ve included a recipe for below so you can make it too.

All About Strawberry Pie

The original Strawberry Pie has a fascinating backstory. This dessert is almost as famous as the people who used to enjoy eating it. A master seller with flamboyance and flair, Max Hess Jr., who owned the now-closed Hess Bros Department Store of Allentown, PA., was considered to be the P.T. Barnum in the world of department stores. He made shopping fun and held spectacular fashion shows with a different celebrity every week. Celebrities like Zsa Zsa Gabor, Rock Hudson, and Johnny Carson all made appearances on his shows. Even if you couldn’t afford the fashion, you could enjoy the show and the pie available at his restaurant, The Patio.

The strawberry pie kept people returning to his store, leading to Max spending a small fortune flying in strawberries from New Zealand so that it could be available year-round.

Many home-spun varieties of this infamous pie have been floating around since the last Hess’s Department store closed in the 1990s. All of which contain questionable substitutions such as using red food dye or even Jell-O. Our version of this classic pie comes the closest to the original that people like Liberace couldn’t get enough of. We added our own littlest of tweaks to improve the recipe with more modern ingredients; by including pectin in with the cornstarch thickener helps create a glaze that is neither bouncy like Jell-O or gummy.

If you want to create the most authentic Strawberry Pie you can add copious amounts of whipped cream on top of the glazed strawberries, just as Hess did originally, or you follow our lead by simply garnishing with a dollop in the center to show off those beautiful strawberries more. Offering a bowl of extra whipped cream at the table.

Fresh Strawberry Pie Recipe

Prep Time: 2 hours

Cook Time: 4 hours

Total Time: 6 hours

Yields: 8 servings

What You Need: A Flour Sifter, one measuring cup, measuring spoons, a mixing bowl, a small saucepan, two sharp knives, parchment paper, a bag of dry beans or pie weights, a cooling rack, a fine strainer or sieve, and a 9” pie plate.

Ingredients:

For the Pie Crust:

2 cups all-purpose flour, sifted
½ tsp pacific blue sea salt flakes
1 ¼ sticks ice-cold butter, cut into small pieces
1 large egg, beaten
1 to 2 tbsp. whole milk or cream

For the Fresh Strawberry Filling:

10 cups whole, fresh berries, stems removed (8 cups will be used whole; 2 cups will be crushed into strawberry juice; save two tiny berries to garnish)
1 cup confectioners’ sugar
1 cup water
1 cup organic strawberry sugar
3 Tbsp. cornstarch
1 1/2 tsp pectin

For the Garnish:

1 cup heavy whipping cream
1/4 cup confectioners’ sugar
1/2 tsp vanilla extract

Instructions

Make Crust: Sift flour and salt together. Using two knives, or your fingertips, cut in butter until the mixture is like damp sand with a few bits of butter still visible. Sprinkle in only as much milk or cream as you need to get the pastry to hold together when lightly pressed. Gather dough into a ball, place on plastic wrap, and flatten into a disk. Wrap. Refrigerate for one hour.
Prep Berries: While the pastry is chilling, wash and stem all but two of the prettiest, smallest strawberries. Set those aside to garnish pie. Toss 8 cups of the remaining stemmed berries in a large bowl with 1 cup confectioners’ sugar. Set aside to marinate for 1 hour.
Blind-Bake Crust: Place oven rack in lower third of oven. Preheat oven to 425. Roll out pie crust. Ease into a 9-inch pie pan. Trim excess crust; fold and crimp a decorative top edge. Prick bottom of pie crust. Line crust with parchment paper. Fill with dried beans or pie weights. Place filled pie-crust pan on a cookie sheet and place the oven. Bake for 15 minutes at 425. Reduce heat to 350. Remove foil and pie weights. Continue baking pie crust for an additional 15 minutes at 350 or until crust appears golden and baked through. Remove weights. Cool pie shell on a rack.
Make Strawberry Glaze: In a small saucepan over medium heat, heat water with remaining 2 cups strawberries. Continue to heat until water is steaming. Mash the berries with a potato masher to break them up. Continue heating for two minutes. Pour mixture into a fine strainer/sieve and press, allowing juice to run through the sieve into a bowl. Discard the seeds and pulp left in the sieve. Return the strawberry juice to the saucepan. Sift 1 cup cane sugar, cornstarch, and pectin together and whisk into the strawberry juice, constantly whisking over medium heat until juice boils, thickens, and becomes clear. (Juice will darken and appear cloudy at first; continue heating and stirring until it clears.) Remove from heat and set strawberry glaze aside.
Assemble Pie: Brush bottom of baked pie shell with 1 or 2 Tbsp of the strawberry glaze. Working in a circular pattern, arrange strawberries, cut stem-side down into the pie shell. Once you have bottom layer full, spread a bit more of the strawberry glaze over the set berries. Continue stacking and fitting berries into the shell, mounding them up slightly higher in the middle of the pie. Spread remaining strawberry glaze over all. Place pie in refrigerator to set for 1 hour.
Garnish Pie: While pie cools and sets, make whipped cream garnish. In the bowl of a stand mixer with whisk attachment, whip heavy cream with confectioners’ sugar and vanilla until the cream holds peaks. Place a mound of cream on the cooled pie. Top with two tiny berries. Serve extra cream at table.

Frequently Asked Questions

Is it possible to add spice to a drink?

I love the way spices add flavour to food. But how do you make them come alive when used in drinks?

Spices are great because they bring out the best in any beverage. A dash of cinnamon and nutmeg can make any beverage more delicious, including coffee, tea, hot cocoa, and cocktails.

Most recipes call for ground spices. This means that you'll need fresh whole spice. This makes sense, but it is expensive, takes time, and requires storage space.

This is where the magic happens. It's possible to transform your favorite spices into a powdered form that is easy to use with a bit of creativity. These spices can be mixed into favorite beverages to create tasty spiced drinks.

There are two methods to make these powders. The first involves the grinding of whole spices to make fine powder. A mortar and pestle is another method to grind the spices to a finer consistency.

It doesn't matter what method you choose, the result is easier to measure out than whole spices and easier to store. Powder also keeps well so you won't run dry.

Mixing different spices can create new flavors. To make minty water, you can combine spearmint and peppermint leaves. To make spicy ginger tea, you can also combine ginger and cardamom pods.

Once you've mastered making powdered spices, you can apply the same technique to herbs. You can use basil, rosemary and thyme as common herbs.

There are so many possibilities. Powdered spices can be used to add flavour to beverages or enhance the flavor of dishes like soups, salads and pasta.

Does Thai use ginger?

Yes. In traditional Thai cuisine, ginger is used extensively. It is often added to stir-fries and soups and is also commonly used in desserts and drinks such as lassis.

Ginger is native to China, Japan, and Korea, and its origins date back more than 5,000 years. It is believed it originated in Southeast Asia. There, it was used for medicinal purposes.

Ginger is well-known for its ability to relieve nausea and stimulate digestion. It may even help prevent migraines. Ginger aids in relieving muscle spasms and joint pains. It can also treat arthritis.

Ginger is most commonly used fresh in Thailand. The ginger root is cut into thin strips, dried and stored in a sealed container for future use. From Asian markets, ginger root can be bought in cans and jars.

Almond Flour vs. Almond Meal: What's the Difference?

Almond meal can be substituted for almond flour and is versatile enough to be used in baking, cooking and even making nut-free meals.

Almond flour may also contain gluten, making it difficult to digest. It is important to avoid gluten-free products if you have celiac or other digestive disorders.

Almond flour may not be considered a "superfood", per se, but it contains healthy fats as well as fibre, protein and vitamin E.

The nutritional benefits of almond meal include magnesium and copper, iron and zinc, manganese as well as potassium and vitamin C.

Almond flour is made from almonds and contains monounsaturated fat acids. Almond oil, however, contains polyunsaturated oils. Both help to lower LDL (bad), and increase HDL levels.

Almond flour is also high in antioxidants, such as phenolics, flavonoids and proanthocyanidins. These compounds prevent free radical-induced oxidative stress.

A study published in the Journal of Agricultural Food Chemistry found that almond flour had antioxidant activity equivalent to that of blueberries, cranberries, pomegranates, and red wine grape juice.

Almond flour is typically sold along with almond milk, which is fortified to add additional nutrients.

What's the importance of spices in your life?

Spices are seasonings that enhance the flavour of food. Spices can take many forms such as powders (liquids), oils, pastes and seeds. They can also be known as condiments, flavours, and flavor.

You can spice up meals to make them more interesting. Many spices can be added for additional flavor and excitement.

You may find that adding a few drops of hot pepper sauce to a bowl of soup will make it taste more delicious. You could also add a few cayenne peppers to a cup of rice.

You can experiment with spice recipes best if you use fresh ingredients. Look for organic dried herbs when you purchase them. Fresh herbs will last longer than dried.

Some spices are essential to cooking; however, there are some that you might prefer to avoid. If you have a history or liver disease, cinnamon sticks can be dangerous. Ginger also contains some coumarin but it is less concentrated. People who do not have any liver problems are safe.

What are the spices, condiments and seasonings Thailand uses in its dishes?

Thai cuisine is a blend of influences from Asia. Its roots lie in India, China, and Southeast Asia.

The essential ingredient of Thai food is freshness. Ingredients that are quickly cooked and picked at the right time will have more flavour. This is why meat, fish and vegetables, as well fruits, vegetables, herbs, seeds, and nuts are often eaten raw, then heated.

Spices and sauces add complexity and fragrance to dishes. Fresh basil, cilantro, mint, coriander (cilantro), lemongrass, ginger, turmeric, garlic, chillies, chilli paste, soy sauce, tamarind juice, oyster sauce, palm sugar, coconut milk, lime leaves, galangal root, curry powder, shrimp paste, fish sauce, tamarind water, rice vinegar, etc. These ingredients are common.

What's the Difference Between Cooking With Whole vs. Ground Spices?

There are no significant differences in the cooking of whole and ground spices. All spices are ground after harvesting. This ensures that there are no differences in the quality of spices.

But the price gap is significant. Whole spices cost more because of the labour involved in processing them. But the flavour is well worth it.

If you purchase whole spices in bulk, you might get an additional discount. For example, you might receive a discount if you buy an entire bag of cinnamon sticks.

The same goes for nutmeg, cloves, ginger, cardamom, etc. This can help you save money on spices if you buy them in bulk.

Ground spices are also more durable than whole spices. Because ground spices lose potency quickly from oxidation, this is why whole spices last longer than ground spices.

But the main reason why we recommend purchasing whole spices is that they add a lot of character to recipes.

For instance, you can make a delicious curry with whole turmeric instead of ground turmeric. You can also use whole coriander to create a spice combination for chicken dishes.

Also, grinding spices takes time. A large amount of whole spices is a good idea. That way, you won't run out of spices too fast.

What are the 7 Indian spices?

Indian spices include a range of spices that are used to make Indian cuisine. They usually include cardamom (also known by hing), cumin, turmeric, coriander,fenugreek, ginger, and asafoetida. These spices add flavour and aroma to dishes by blending and complementing natural ingredients such as meats and vegetables. Combining spices creates unique flavour profiles that make Indian food so special.

Cardamom is sweet and pungent with hints ginger and citrus. It's used in many dishes, including biryani and curries. Cumin has a strong, earthy aroma as well as a rich and nuanced flavor. It is commonly added to curries and meat dishes, as well as dals. Coriander adds a delicate nuttiness and sweet citrus aroma to dishes. It is commonly used to season vegetables, lentils, and other foods.

Turmeric is a spice that has an earthy flavor. It can be mixed with mustard, spices and pepper hints. This spice is popularly used in curries as well as other dishes. Fenugreek's aroma is rich and has earthy tones. Fenugreek is used to season meat dishes such as kebabs or curries. Ginger is pungent and spicy with hints o citrus. It adds the perfect kick to dishes such as curries, chutneys, and soups. Asafoetida (hing), has a strong flavor and pungent smell that can be used in place of onion and garlic in certain recipes.

These spices are a unique combination that creates Indian cuisine.

Statistics

India contributes to 75% of global spice production. (en.wikipedia.org)
It has been estimated that around 1,000 tons of pepper and 1,000 tons of other common spices were imported into Western Europe each year during the Late Middle Ages. (en.wikipedia.org)
According to the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)

External Links

How To

Do You Know How to Make Curry Paste?

Curry paste uses dried chillies, shallots, galangal root, lemongrass, kaffir lime leaf, garlic, shrimp paste, sugar, salt, and sometimes coconut milk. It is an important ingredient in Thai cuisine.

One of the most widely used condiments in Southeast Asia is curry paste. Curry paste can add a distinct flavour to many dishes like curries.

It is very easy to make it at home. Follow our step by step guide below.

Step1 - Prepare Ingredients

You need to prepare all ingredients before starting this recipe.
First, peel and chop shallots (2 cups). Next, cut galangal root into small chunks (about 3 inches) and put aside.
Next, peel and slice garlic cloves (about four cloves). Peel and finely mince lemongrass stems (about 1/2 inch thick).
Next, crush the dried red chilli peppers (4 tablespoons) and then remove the seeds (optional).
Cut the kaffirlime leaves into small strips, approximately 5 inches in length. Take out the white part and place it in a bowl.
After that, wash and drain shrimp paste (about 6 ounces), then coarsely mash it.
Finally, measure the sugar and salt.

Step2 - Grind Ingredients

Combine all ingredients and blend until smooth.
The texture should be similar to that of peanut butter.
You can replace some oil with water if you wish to reduce the oil content of your dish.

Step3 - Add Coconut Milk

Mix the coconut milk into the mixture.
Slowly add coconut water to prevent the paste from getting too sticky.
If you like it milder, reduce the number of chillies used and add more galangal root.
If you prefer it spicy, add more chillies or less galangal roots. The final result should taste delicious to you.

Step4 - Serve