| 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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