Not far out of Spokane is the Green Bluff Growers – “as association of small family farms and fruit stands.” Three years ago, we drove over to see if we could pick our own strawberries, and we came across Knapp’s Farm. We were so happy with our experience there that we have gone back every year. They are easy to find, have plenty of parking, drive you into the field in golf carts (this year a 10 year old drove our’s quite expertly), and only charge $1 a lb. If you have never had a warm, tender, strawberry straight from the field, you don’t know how delicious strawberries can be. They are so much more delicious than the ones you get at the grocery store.
My mother and father-in-law joined the fun this year. When we got home, we carried out another tradition we created three years ago: we made four of these delicious Two Tier Strawberry Pies. and delivered them to Chad’s grandmas, his cousin, and his brother’s family. I think we are bound by his family members keep that tradition well and alive every year we come.
Here is the recipe, if you want to make it. We have altered it slightly from the one on Allrecipes.com
1 (8 ounce) package cream cheese
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup heavy cream
1 (9 inch) graham cracker crust
1/3 cup white sugar
2 tablespoons cornstarch
1/3 cup water
1/3 cup grenadine syrup (if you can’t find this, look in the liquor section)
1 tablespoon lemon juice
2 cups fresh strawberries, hulled
1. In a medium bowl, mix together cream cheese and confectioners' sugar until smooth and creamy. Stir in vanilla and almond extract. In a separate bowl, whip cream until peaks form. Fold into cream cheese mixture. Spread over bottom of baked pie shell. Chill.
2. In a saucepan, mix together sugar and cornstarch. Stir in water until smooth. Add grenadine and lemon juice. Bring to a boil over medium heat. Cook 5 minutes, stirring constantly, or until thickened. Allow to cool, then chill.
3. Just before serving, stir together strawberries and cooled cornstarch mixture until evenly coated. Spread over cream cheese layer.