1 Pie shell, 9″, baked
-GLAZE-
1 pt Strawberries
1 c Sugar, granulated
2 1/2 tb Cornstarch
1 tb Butter, unsalted
FILLING
2 pt Strawberries
2 tb Orange juice
1 c Heavy cream; whipped
2 tb Sugar, confectioners
Prepare and bake pie shell; let cool.
GLAZE: Wash strawberries gently in cold water. Drain; hull. In medium
saucepan, crush strawberries with potato masher.
Combine sugar and cornstarch; stir into crushed strawberies. Add 1/2 cup
water. Over low heat, stirring constantly, bring to boiling. Mixture will
be thickened and translucent. Strain; add butter. Cool.
FILLING: Wash strawberries gently in cold water. Drain; hull. Measure 3
cups; reserve rest for garnish. In medium bowl, gently toss strawberries
with Cointreau; let stand about 30 minutes. Then arrange in baked pie
shell. Pour cooled glaze over strawberries. Refrigerate until well
chilled–about 2 hours.
Just before serving, whip cream until stiff; fold in confectioners’
sugar. To serve, garnish pie with reserved strawberries and whipped cream.
Makes 6-8 servings.
Variation – Strawberry Devonshire Glace Pie: Combine 1 package (3 oz)
soft cream cheese with 1 tablespoon light cream. Spread over bottom of
cooled pie shell before adding strawberries.
From
Yields
7 Servings