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Adam’s Polish Wedding StrawberryCream Pie
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A picture of Adam’s Polish Wedding StrawberryCream Pie.

Adam’s Polish Wedding StrawberryCream Pie

Adam Janowski
Adam Janowski @polishkitchen
Jeffersonville, Indiana

When I think of weddings in Michigan, I think of what I call Polish Wedding Pie—a pastry shell, plain custard on the bottom, topped with a layer of strawberry pie filling and smothered in whipped cream. It isn’t a Polish recipe at all but it seemed to be served at many of the Polish weddings I attended in the late 1950s and 60s and we always looked for it as desserts were served. To me it was ambrosia—food of the gods!

Polish weddings were such joyous times. One of my fondest memories was watching my father and mother dance together. They were such beautiful dancers that people would stop dancing and watch them glide across the floor as they danced the polka or oberek.

I still make Polish Wedding Pie on occasion. (If you don't have fresh strawberries, you can slice up some frozen strawberries or eliminate the fresh strawberries the recipe along with the extra tablespoon of sugar.)

When I think of weddings in Michigan, I think of what I call Polish Wedding Pie—a pastry shell, plain custard on the bottom, topped with a layer of strawberry pie filling and smothered in whipped cream. It isn’t a Polish recipe at all but it seemed to be served at many of the Polish weddings I attended in the late 1950s and 60s and we always looked for it as desserts were served. To me it was ambrosia—food of the gods!

Polish weddings were such joyous times. One of my fondest memories was watching my father and mother dance together. They were such beautiful dancers that people would stop dancing and watch them glide across the floor as they danced the polka or oberek.

I still make Polish Wedding Pie on occasion. (If you don't have fresh strawberries, you can slice up some frozen strawberries or eliminate the fresh strawberries the recipe along with the extra tablespoon of sugar.)

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Adam’s Polish Wedding StrawberryCream Pie

Adam Janowski
Adam Janowski @polishkitchen
Jeffersonville, Indiana

When I think of weddings in Michigan, I think of what I call Polish Wedding Pie—a pastry shell, plain custard on the bottom, topped with a layer of strawberry pie filling and smothered in whipped cream. It isn’t a Polish recipe at all but it seemed to be served at many of the Polish weddings I attended in the late 1950s and 60s and we always looked for it as desserts were served. To me it was ambrosia—food of the gods!

Polish weddings were such joyous times. One of my fondest memories was watching my father and mother dance together. They were such beautiful dancers that people would stop dancing and watch them glide across the floor as they danced the polka or oberek.

I still make Polish Wedding Pie on occasion. (If you don't have fresh strawberries, you can slice up some frozen strawberries or eliminate the fresh strawberries the recipe along with the extra tablespoon of sugar.)

When I think of weddings in Michigan, I think of what I call Polish Wedding Pie—a pastry shell, plain custard on the bottom, topped with a layer of strawberry pie filling and smothered in whipped cream. It isn’t a Polish recipe at all but it seemed to be served at many of the Polish weddings I attended in the late 1950s and 60s and we always looked for it as desserts were served. To me it was ambrosia—food of the gods!

Polish weddings were such joyous times. One of my fondest memories was watching my father and mother dance together. They were such beautiful dancers that people would stop dancing and watch them glide across the floor as they danced the polka or oberek.

I still make Polish Wedding Pie on occasion. (If you don't have fresh strawberries, you can slice up some frozen strawberries or eliminate the fresh strawberries the recipe along with the extra tablespoon of sugar.)

Read more
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Ingredients

1.5 hours
6-8 servings
  • 1refrigerated piecrust
  • 1 packagevanilla pudding mix, preferably the cooked kind, prepared as directed for pie
  • 1 cupsliced fresh strawberries
  • 1 canstrawberry pie filling
  • 1 tablespoonsugar
  • 1/2 cupwhipping cream
  • 1 tablespoonpowdered sugar
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Steps

1.5 hours
  1. 1

    Bake pie crust as directed for 1 crust pie. Allow to cool.

  2. 2

    Cook vanilla pudding mix. Allow to cool slightly, then pour into piecrust. Chill until set. About 4 hours.

    A picture of step 2 of Adam’s Polish Wedding StrawberryCream Pie.
  3. 3

    Sprinkle sliced fresh strawberries with sugar. Allow to set until sugar has dissolved, about 1 hour. Combine fresh strawberries with strawberry pie filling. Put on top of pie.

  4. 4

    Whip cream with powdered sugar. Cover pie with whipping cream or decorate edge with a piping tube.

  5. 5

    Chill for about 2 hours before serving.

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Adam Janowski
Adam Janowski @polishkitchen
on June 29, 2022 16:26
Jeffersonville, Indiana
I am a retired school library media specialist living in southern Indiana. I spent a number of years working in schools around the world and have lived in Germany, Turkey, Saudi Arabia, and Japan. I enjoy travelling, reading, and eating great food. I especially enjoy the challenge of re-creating dishes that I discover when I read a book. My last creation based on a book was a “Waves of the Danube” cake which was mentioned in "People of the Book" by Geraldine Brooks. It was absolutely decadent and delicious. I have always been in love with cooking and pie baking comes easy to me. I find that baking soothes me in times of stress. The first time I bake something I always follow the recipe exactly to see how it turns out. Afterwards, I will analyze it and make changes if I feel that the recipe could use some tweaking before I make it again. My cooking skills come from my Polish American family roots in Detroit, Michigan and its suburbs. My brother and sisters are all great cooks and they absorbed many of the lessons learned while they were growing up. Check out my blog. Find it at http://apolishkitchen.blogspot.com
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Keywords

Pie Strawberry

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