2 c strawberries, crushed 2 1/2 tb cornstarch
1/3 c water 1 tb butter
1/2 c maple syrup 2 ea baskets whole strawberries
1 tb fresh lemon juice 1 ea graham cracker crust, baked
In a saucepan, mix crushed strawberries with water, syrup, lemon
juice, cornstarch and butter. Simmer about 2 minutes or until mixture
thickens and clears. Cool 15 minutes.
Remove stems from berries and arrange them, pointed end up, in baked
9-inch graham cracker pie crust. Carefully spoon glaze over berries.
Chill. Serve with whipped cream if desired. Serves 6.