I used this one recently, but I omitted the Sure-Jell. I didn't have any on hand and we don't like the filling overly thick. The coating was fine with just corn starch. The flavor was excellent. Next time, I might put a thin layer of pastry cream or cream cheese under the strawberries because I like it that way too. Here is a link that might be useful: Fresh strawberry pie recipe

Here's a quick and easy, very versatile, yummy, fresh peach pie recipe, should you ever want to opt out of a pastry-type pie. A good sumer-friendly, keep the heat out of the kitchen, recipe. -Grainlady FRESH PEACH PIE by Karen Kramp, Ellinwood, Kansas source: The Stafford County Flour Mills Co. Cookbook, Volume 1 Crust: 1/2 c. margarine (I prefer butter.) *1 c. Hudson Cream Short Patent All-Purpose Flour, Unbleached 2 T. sugar Chopped nuts (I use pecans - LOTS) Filling: 1 c. water **1 c. sugar 3 T. cornstarch 3 T. peach gelatin (aka Jell-o powder) 2 peeled, sliced fresh peaches (depends on size of peaches) ***Additional peaches Preheat oven to 350°F. While it is warming, melt 1/2 c. of margarine in 9-inch pie pan in oven. Then add flour, and 2 T. sugar. Stir and pat in bottom of pie pan. Sprinkle some chopped nuts, as much as you desire, over top of crust, press in. Bake until light brown, 12-15 minutes. Cool. Cook water, sugar, and cornstarch until thickened. Add peach gelatin (powder). Add 2 sliced peaches to this hot mixture. Cool until lukewarm. Slice more peaches in bottom of cooled crust. Pour glaze over and refrigerate. Top with whipped cream if desired. Grainlady notes: * You can use almost any type of flour in this recipe. I have used unbleached all-purpose, wholegrain spelt, rye, whole white wheat, or a combination. **I use agave nectar instead of sugar, as a natural low-glycemic option to sugar (1/3-1/2 c. agave nectar per 1 c. sugar in filling - depending on the sweetness of the peaches). No-calorie sweeteners will also work for those who wish to avoid sugar. Personally, I think the sugar can easily be reduced by half in this recipe, especially if the peaches are really ripe and sweet. *** I usually use at least 5-6 peaches total and mix all the peaches in the filling. The amount of peaches you use is really up to you. The recipe makes a lot of filling, probably enough for 2 pies, just keep adding however many peaches you would like. - Any type of crust will work for this recipe, so if you have a favorite shortbread type, graham cracker, nut crust, no-gluten pastry or would like to use a no-gluten flour, or traditional pastry crust - any type pre-baked crust - will work fine. - This recipe works with frozen peaches, thawed, just as well as fresh peaches. - I usually make 1/2 a recipe (for the two of us) and use a small (18cm) half-size pie dish, or make individual tart pans. You can just as easily make this recipe in an 8- or 9-inch square pan, or double the ingredients for a 13x9-inch cake pan.

I use the quick cooking which I run through the food processor to try and get it ground up a bit. It's hard to grind to a powder completely. And yes, there is some tiny amount of beading in the pie, but I haven't noticed it "clumping." It seems minor to me, but I guess you can get tapioca powder but I haven't seen any where I shop. I'm kind of lazy, so when I make pies, I am more of the "throw it together" school so don't finesse it much. That's why I'm trying to figure out how to make Linda's pie without the meringue topping.

Gosh that looks so good! I was staring at it last night, wondering when I'd have a moment to make it. Our blueberries here run about the same price as mamapinky0's, so it's pretty pricey. I could always make a mixed berry though. gardengal, I was looking for mixed berry pie ideas late last night (sleepless) and stumbled across this - DH isn't a big pie eater and I thought they were a neat idea for just a few: Hand Pies - you could use blueberries instead - King Arthur's site has them with blueberries.