Strawberry pie

The Chief and my cousin ate the strawberry pie with no complaints, but I was a little disappointed. Not because it didn't turn out well (though I'm learning that when using tapioca as a thickener, I need to refrigerate the pie before cutting into it) but because cooked strawberries remind me too much of strawberry preserves. Yummy, but I've decided I'd rather have my strawberries uncooked. Other berries, however, might be quite wonderful - I may end up experimenting as things come into season, though right now we're eagerly awaiting the first peaches of the summer. (I have a wonderful spiced peach pie recipe from a good friend's mother.)