I used this one recently, but I omitted the Sure-Jell. I didn't have any on hand and we don't like the filling overly thick. The coating was fine with just corn starch. The flavor was excellent. Next time, I might put a thin layer of pastry cream or cream cheese under the strawberries because I like it that way too. Here is a link that might be useful: Fresh strawberry pie recipe

I make this with fresh apricots (see note at bottom). I envy you fresh apricots! Quick Apricot Bread (Joy of Cooking) 1/4 c. shortening 1/2 c. sugar 1 egg 3/4 c. unsweetened, cooked, mashed prune, apricot or cranberry pulp ** 1/4 c. juice to match ** 1 1/2 c. flour 1/2 tsp. salt 1 tsp. soda 1 c. buttermilk 1 c. broken nut meats grated rind of 1 orange preheat oven to 350 degrees; grease loaf pan. Cream shortening; beat in sugar; beat in egg. Mix in pulp & juice. Sift dry ingredients & add alternately with buttermilk. Stir in nuts & rind. Bake for 1 1/4 hrs. note: ** substitute about 10 vy ripe apricots pureed (1 c.) for pulp & juice. doubed recipe makes 1 lg. loaf & 2 small (45 min. cooking time for small loaves)

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Okay, back on laptop, the above was posted from my phone. I never liked figs, which were always dried, (OR fig newtons, even as a kid) until I had figs fresh over 20 years ago when a co worker brought some from her fig tree to work... they were astounding. They remain astounding! Occasionally I find them at farmer's markets, but I am now attempting to grow my own, a slow process. I have a Chicago hardy, and two very small fig trees, a Texas Everlasting and a Celeste (the latter two came in a reduced price package of three when I did some other ordering from a nursery this spring - the third died rapidly). Don't know when I will actually see them set figs! If you are interested in figs for breakfast, I came up withfigs and oatmeal in the rice cooker. For stuffing whole fish with figs, try this one. (This also contains the non-recipe of wrapping the fig with prosciutto as mentioned above.) Then there's a post I have of severalvegetarian fresh fig ideas, most of which don't require real cooking, other than the figs on portabella caps. I'd think they'd also be great cooked into savory dishes you might otherwise cook apples or plums into. Still, my all time favorite to date is the prosciutto wrapped fig: the prosciutto cuts the sweetness of the fig, and the fig cuts the fatty, saltiness of the ham, and they blend well on the tongue together! I could see serving with goat cheese, or putting in a Brie filled pastry alongside that particular cheese, then baking. By the way, I froze a bunch of figs, and the ones I got to eat were still great when thawed, though more useful not just as themselves but cooked or mashed into things. Unfortunately I lost the rest during the Connecticut macroburst power outage of April. They might have still been good, but I was ruthless...