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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

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