Shoney's Fresh Strawberry Pie

Shoney's used whole berries in their pies, however it is easier to cut and to eat if you slice the berries.  I make thick slices.  If you prefer, you can leave the berries whole if you remove stems and cores.

2 cups thickly sliced fresh strawberries (do not use frozen; do not use canned pie filling).  Actually, I just use enough to fill the pie crust to the top.

10" pre-baked pie shell

3 Tablespoons cornstarch
1 1/2  cups sugar 
1 1/2 cups water
3 oz box strawberry Jell-O

Combine sugar, water and corn starch in small saucepan and bring to a boil.  Simmer, stirring constantly, until thickened - about a minute.  (It will also get thicker as it cools).  Remove from heat and add the strawberry Jell-O and stir until dissolved.

Pour sauce over the strawberries and refrigerate until set, about 3 hours.

Serve with whipped cream.

I have made a version (reported to be the actual Shoney's recipe) that does not use the Jell-O, but the gelatin in this version makes the strawberry sauce stay firm and not bleed into the crust as much when it is the fridge for a couple of days.

Peach Cobbler

 

2 cups fresh sliced peaches (or one 29 ounce can of sliced peaches, drain & discard liquid)

1 cup Bisquick mix or Jiffy Mix

1 cup of milk

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 cup butter, melted

1 cup of granulated sugar

 

Preheat oven to 375° F.

Combine all Baking mix, nutmeg, cinnamon, milk & melted butter in a mixing bowl dish and stir until fully moistened.   Turn dough into an 8" x 8" baking dish and spread around with a wooden spoon.  Crust should be spread across the entire baking dish but does not need to be uniform (and do not pat down or flatten crust.)

In a medium mixing bowl, stir sugar and peaches.  Spoon peaches over the cobbler crust.  Bake for one hour or until crust is a golden brown.