Soooo, I cried a lot this past weekend. No, not because of the crazy pregnancy hormones, or because I just want to meet this baby. Okay, some of it was that…
I dropped my beloved camera…on the concrete.
The body of the 7D seems to be fine, but the 50mm f/1.4 lens, is acting up. My husband took it apart twice to try to fix it, but the auto focus just isn’t working right, and the manual focus still has some issues when turning the focus ring.
It was midway through this photo shoot that it happened. So, some of these photos were taken with the 7D and some with my iPhone 4S.
Can you tell which photos were taken with my iPhone and which was with the Canon 7D?
Well, besides the instagramed photo.
Anyway, despite the awful weekend, this pie certainly cheered me up. I had been wanting to make it all week and was so thankful that I finally made it.
Don’t yell at me, I used store-bought pie crust because standing in the kitchen these days is killer. My feet hate me after I bake….but my taste buds love me!
So, you should make this pie, but never ever ever drop your camera.
We’re considering the 50mm f/1.2 L lens. Anyone have it? Recommend it? Not worth the money?
adapted from Sing For Your Supper
- 9″ pie crust (store bought or whole wheat)
- 1 1/2 – 2 pounds fresh strawberries
- 1/2 of a lemon, for fresh squeezed lemon juice
- 2 3/4 teaspoon corn starch
- 1/2 cup sugar
- 2 tablespoons cold water
- 1 package unflavored powdered gelatin
- Pre-bake your pie crust until light golden brown. Set aside to cool.
- Slice 3 cups of the strawberries and then crush them with a fork.
- In a medium sauce pan, over medium heat, stir the crushed strawberries, lemon juice, corn starch, and sugar together. Let it simmer for about 7 minutes until it thickens, stirring occasionally.
- Remove from the heat and in a small bowl, combine the water and gelatin. Stir the softened gelatin into the warm strawberry mixture.
- Pour the strawberry mixture into your baked pie crust.
- Halve or quarter the remaining strawberries and decorate the top with them.
- Allow the pie to chill in the fridge for at least 2 hours until set.