Welcome to week 6 of #LivingLovingWriting!
Since Valentine’s Day is this week, I thought today would be the perfect day to share a love note from Bryan and Lexi in Last Slice of Pie, book 2 in the Starving for Southern series.
For the last six years, Lisa from True Story Book Blog, has invited me to share with her a love note from two of my characters. I’ve loved participating, and while some notes I’ve created, some are ones my husband has written to me. I’m not telling you which ones, you’ll have to discover that on your own. But, it’s not just me, Lisa fills the whole month with love notes from her favorite characters by some of her favorite authors, and there are some really good ones… I highly suggest you stop on over to check them out. You can even search for your favorite author, too, to see what they might have sent in.
This year, I decided to sprinkle a little sweetness with Bryan and Lexi. If you’ve read the story, then you know Valentine’s Day is roughly a week and a half after the ending and before the epilogue. So, they’re really still kind of getting used to being around each other every day, but I couldn’t resist this. Imagine her waking up and finding this note…
To read all of my past love notes, here’s a link to connect you to me!
And of course I wouldn’t be me unless I included the recipe. Yum Yum!
1 box of rolled refrigerated pie crusts
- 5 cups fresh strawberries, rinsed, hulled, sliced in half/quartered
- 1/2 cup granulated sugar, or more depending on sweetness of berries
- 3 Tablespoons cornstarch
- 1/2 teaspoon fine sea salt
- milk, as needed
- turbinado sugar, as needed
- Follow pie crust package directions for thawing. Place the first pie crust into the pie plate and firmly press it into the bottom and sides of pie plate. Trim the excess dough leaving about a 1/2-inch overhang all around. Cover with plastic wrap and let chill in the fridge.
- Roll out the second pie crust until 10 inches in diameter. Cover with plastic wrap and let chill in the fridge for 5 minutes.
- Meanwhile, toss strawberries with sugar, cornstarch, and salt in a large bowl.
- Pour strawberries into the chilled pie crust. Cover with the rolled out top crust. Decorate the edges with a fork, or pinch together with your fingers to form crust. Chill pie while you preheat the oven to 450 degrees F.
- Place chilled pie on a baking sheet. Brush top of the pie lightly with whole milk. Sprinkle with turbinado sugar. Use a knife to cut four slits/vent holes in the top of the crust. This is necessary to let the steam escape and prevent the top crust from exploding during baking.
- Bake at 450 degrees for 10 minutes. Then reduce heat to 350 degrees and bake for 15 minutes. Rotate the pie and continue to bake for another 20-30 minutes until the pie is golden brown. Let pie cool on rack before serving.