The pie I didn't try

I must admit that I am always a little hesitant to cook food for potlucks that I cannot try first. Soups, salads, entrées, cupcakes, all that jazz - easy. I can taste them first and season to my liking. Pies and cakes? That's another story. You are probably going to notice if there is a chunk missing from that cake (Oh man I love that Cosby Show cake scene).

Anyway.

I got it in my head that I wanted to make a strawberry pie for Shayna's pig roast. Strawberries equal summer, ya know? Plus, there are only three components — crust, cream cheese filling, and strawberries — you can't really go wrong with that. So, I made it. I photographed it and now I'm giving you the recipe. But please, don't ask me how it tastes because I do not know.

Strawberry pie
Crust: I used your average frozen deep dish pie crust but please feel free to make your own. You fancy folk, you.

Filling:
8 oz. cream cheese, softened.
1/4 cup sugar
1 Tbsp of vanilla extract
1 Tbsp. of Cognac (optional)

1 1/2 - 2 lbs of strawberries, washed and halved (or quartered)
jam for glazing (I used apricot)

1. Bake crust according to directions on packet (Or use your own delicious homemade crust). I brushed mine with an egg wash. Remove from oven and let cool completely.

2. Make filling: In a medium bowl, mix all of the filling ingredients until smooth. Spread evenly in bottom of the baked crust.

3. Place strawberries in filling. I started in the center and worked my way out but doing the opposite would probably produce a prettier and more organized pie. Do what your heart tells you!

4. Microwave jam in a small bowl for about ten to fifteen seconds. Brush onto strawberries. Chill pie for at least one hour. Garnish with sprig of mint. Drive five miles under the speed limit on hilly rural roads in fear of smashed pie all over my newly-cleaned car.