CATEGORY |
CUISINE |
TAG |
YIELD |
Fruits, Dairy |
|
Fruit, Pie/cobbler |
7 |
Servings |
INGREDIENTS
1 |
|
Pie shell, 9" baked |
1 |
pt |
Strawberries |
1 |
c |
Sugar, granulated |
2 1/2 |
T |
Cornstarch |
1 |
T |
Butter, unsalted |
2 |
pt |
Strawberries |
2 |
T |
Orange juice |
1 |
c |
Heavy cream, whipped |
2 |
T |
Sugar, confectioners |
INSTRUCTIONS
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
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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