CATEGORY |
CUISINE |
TAG |
YIELD |
Fruits, Dairy |
|
Pie/cobbler, Fruit |
7 |
Servings |
INGREDIENTS
1 |
|
Pie shell, 9", baked |
1 |
pt |
Strawberries |
1 |
c |
Sugar, granulated |
2 1/2 |
tb |
Cornstarch |
1 |
tb |
Butter, unsalted |
2 |
pt |
Strawberries |
2 |
tb |
Orange juice |
1 |
c |
Heavy cream; whipped |
2 |
tb |
Sugar, confectioners |
INSTRUCTIONS
GLAZE
FILLING
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
A Message from our Provider:
“Jesus: He’s holding your atoms together”