Sage’s Grocery Store

There is something evanescent, temporary and fragile about food. You make it, it goes, and what are left are memories. The dishes of our childhood stay with us forever. The look, the smell and the taste of that food will endure for the rest of your life – Jacques Pépin

In the 60’s a mainstay of Riverside was Sage’s, the first true super market in the city. I have a vivid memory of being in the second grade and taking a school field trip to the store. After a long bus ride, where some red haired boy told me he liked me (that made me nervous), we lined up to tour of the bakery. I recall the smell of fresh baked bread, an image of a huge mixer with bright purple frosting and display cases filled with desserts. If you are a native to Riverside who grew up between 1950 – 1973 you can vividly recall Sage’s and this incredible Strawberry Pie.  For years I saved a old yellow newspaper clipping from the Press Enterprise. Our local newspaper. I even posted it once on Facebook and the response was overwhelming. A strong testament that after closing its doors in 1973 the memories of our childhood stay with us.

Ingredients

• 4 pints Fresh strawberries , gently rinsed and dried, hulled (see note)
• ¾ C      Sugar
• 2 T       Cornstarch
• 1 ½ t    Sure-Jell for low-sugar recipes (see note)
• ¼ t       Salt
• 1 T       Lemon juice and test
• 1          Baked Pie Shell (see related recipe)
• Whipped Cream

Directions

• Select 6 ounces misshapen, underripe, or otherwise unattractive berries, halving those that are large; you should have about 1½ cups. In food processor, process berries to smooth puree, 20 to 30 seconds, scraping down bowl as needed. You should have about ¾ cup puree.
• Whisk sugar, cornstarch, Sure-Jell, and salt in medium saucepan. Stir in berry puree, making sure to scrape corners of pan. Cook over medium-high heat, stirring constantly with heatproof rubber spatula, and bring to full boil. Boil, scraping bottom and sides of pan to prevent scorching, for 2 minutes to ensure that cornstarch is fully cooked (mixture will appear frothy when it first reaches boil, then will darken and thicken with further cooking). Transfer to large bowl and stir in lemon juice. Let cool to room temperature.
• Meanwhile, pick over remaining berries and measure out 2 pounds of most attractive ones; halve only extra-large berries. Add berries to bowl with glaze and fold gently with rubber spatula until berries are evenly coated. Scoop berries into pie shell, piling into mound. If any cut sides face up on top, turn them face down. If necessary, rearrange berries so that holes are filled and mound looks attractive. Refrigerate pie until chilled, about 2 hours. Serve within 5 hours of chilling.

Tip:

To account for any imperfect strawberries, the ingredient list calls for several more ounces of berries than will be used in the pie. If possible, seek out ripe, farmers’ market–quality berries. Make certain that you use Sure-Jell engineered for low- or no-sugar recipes (packaged in a pink box) and not regular Sure-Jell (in a yellow box); otherwise, the glaze will not set properly. The pie is at its best after two or three hours of chilling; as it continues to chill, the glaze becomes softer and wetter, though the pie will taste just as good.