Ingrients & Directions


1 Pie shell; baked & cool* 1 tb Lemon juice
1 c Heavy cream; whipped 2 tb Confectioners; sifted
1 c Sugar 2 tb Cointreau or orange juice
3 pt Fresh strawberries 2 dr Red food coloring
1 tb Butter Juice:
2 1/2 tb Cornstarch

I used to make this pie often when at my mother’s, as she raised her
own strawberries. Hope you like it too! WASH STRAWBERRIES AND IN COLD
WATER, DRAIN AND HULL THEM AND RESERVE SOME FOR GARNISH. CRUSH 1 PINT
OF THE BERRIES WITH A POTATO MASHER, OR IN A BLENDER. MEASURE
CRUSHED BERRIES AND ADD ENOUGH WATER TO MAKE 1 1/2 CUPS. BRING
MIXTURE TO A BOIL OVER LOW HEAT, STIRRING CONSTANTLY. MIXTURE WILL BE
THICKENED AND TRANSLUCENT. STRAIN, ADD BUTTER OR MARGARINE, LEMON
JUICE AND FOOD COLORING COOL. MEANWHILE, TOSS REMAINING 2 PINTS OF
BERRIES WITH THE COINTREAU OR ORANGE JUICE. LET STAND ABOUT 30
MINUTES. ARRANGE IN THE PIE SHELL AND POUR THE COOLED GLAZE OVER THE
BERRIES. REFRIGERATE UNTIL WELL CHILLED, ABOUT 2 HOURS. BEFORE
SERVING, WHIP CREAM UNTIL STIFF AND FOLD IN THE CONFECTIONERS SUGAR.
GARNISH PIE WITH WHIPPED CREAM AND RESERVED STRAWBERRIES. NOTE: A
NICE VARIA- TION IS TO COMBINE 1 3 OZ PKG CREAM CHEESE, SOFTENED AND
MIXED WITH 2 TBSP SOUR CREAM, AND SPREAD OVER THE BOTTOM OF THE PIE
CRUST BEFORE FILLING THE SHELL.OR TRY A GRAHAM CRACKER CRUST. 10/07
10:57 pm Barbara Day Manhattan Beach, Ca NOTE: This is just like a
recipe that Aunt Betty and I got from Better Homes and Gardens when
we were first married. She still makes it all the time. I had
forgotten about it. Barb, thanks for posting and letting me
remember.Elaine

Yields
1 servings