1 c Graham cracker crumbs
4 tb Butter – (1/2 stick); melted
5 c Strawberries; rinsed,
-hulled,
; and halved
1 c Sugar
1/2 ts Vanilla extract
3 tb Cornstarch
1 tb Water
3 tb Brandy
Preheat the oven to 375 degrees. In a mixing bowl, combine the crumbs and
butter together. Press the mixture against the bottom and sides of a 9-inch
pan to form a crust. Bake until golden and crisp, 7 to 8 minutes. Remove
from the oven and cool completely on a rack. In a sauce pan, combine the
berries, sugar, and vanilla. Stir over medium heat until the sugar
dissolves. Combine the cornstarch with the water and brandy in a cup and
add to the berry mixture. Cook, stirring occasionally, until the mixture
thickens, about 5 minutes. Remove from the heat and cool. Pour into the pie
crust. Cover and refrigerate for a least 6 hours, or until the filling
sets. This recipe yields one 9-inch pie.
Yields
1 servings