ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Housner's World Famous Strawberry Pie - A Work of Art

Desserts - Pies and Tarts
Haussner's Strawberry Pie - World Famous Work of Art
Source: David B. via e-mail to Tom Shunick 10/13/99
Servings: 6

For The Pie:
1 1/2 cups sugar
1/2 teaspoon strawberry flavoring
1/2 teaspoon red food coloring
1 1/2 cups boiling water
3 tablespoons cornstarch dissolved in 1/2 cup water
1 cup Pastry Cream -- recipe follows
1 9-inch flaky pie shell -- prebaked
1 1/2 pints strawberries -- washed and hulled
whipped cream for decoration
1/4 cup toasted slivered almonds

Pastry Cream:
1 cup milk
3 each egg yolks
1/4 cup plus 2 tbsp sugar
1/4 cup all-purpose flour
1 1/2 teaspoons vanilla
1 to 1 1/2 tbsp butter -- softened

To make a glaze, add sugar, strawberry flavoring and food coloring to boiling water. Add dissolved cornstarch and stir over medium-high heat until mixture thickens. Remove from stove and set aside.

Prepare Pastry Cream and let it cool, then spread in bottom of baked pie shell. Pour in 1/2 pint of strawberries (if large berries, cut in half lengthwise), cover with half the water-sugar glaze and add remaining strawberries. Cover with remaining glaze. Decorate the edge with a circle of whipped cream and sprinkle with slivered almonds. Chill and serve.

Pastry Cream:
Scald milk in a saucepan and set aside. In a bowl, whisk together the egg yolks and sugar until light in color and very thick, then beat in the flour. Pour the warm milk slowly into egg mixture and blend well. Pour mixture into saucepan and cook, stirring with a whisk, over low heat until mixture comes to a boil. It will appear lumpy at first; keep whisking. Make sure mixture does not stick to bottom of pan and burn.

Remove from heat. Add vanilla and butter. Cover surface with buttered waxed paper so it does not form a skin. Allow to cool.

NOTES : Art lent as much to the dining experience at Haussner's as the German and continental cuisine that emerged from the 500-seat restaurant's cavernous kitchens--but some diners swore the desserts, particularly the strawberry pie, were works of art in themselves. Diners can still enjoy their wiener schnitzel while seated under a Whistler until September 30th.

The restaurant is reformatting, says owner Frances Haussner George. It will open next August as a training center for students at Baltimore International Culinary College. There were 400 items on the menu. People dressed up and waited in lines to have meals there, they often remarked, "We've moved up in the world". One patron of 61 years was asked if he had decided on another place to go. "There is no alternate place to Haussner's. That's like trying to find a duplicate to the Taj Mahal.". Mrs. George is donating the 73 year-old family business to the school. The art works will go on auction at Sotheby's 10M +
MsgID: 3124497
Shared by: Thomas of Maryland
In reply to: Recipe: Assorted Recipes (1)
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Betsy at Recipelink.com
2
  Thomas of Maryland
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Housner's World Famous Strawberry Pie - A Work of Art
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!