CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
D, E, S, S, E |
6 |
Servings |
INGREDIENTS
9 |
|
Inch frozen ready-to-bake deep-dish pie shell; thawed |
4 |
pt |
Fresh whole strawberries; hulled and divided |
3/4 |
c |
Sugar |
3 |
tb |
Cornstarch |
1/2 |
c |
Water |
1/8 |
ts |
Red food color |
INSTRUCTIONS
Bake the pie shell according to the package directions; let cool. In a
medium-sized saucepan, cook 1 pint strawberries and the sugar over medium
heat until the sugar dissolves, crushing the strawberries with the back of
a spoon. In a small bowl, whisk together the cornstarch and water until the
cornstarch is dissolved, then add to the strawberry mixture. Cook for 5 to
6 minutes, or until the mixture has thickened, stirring frequently. Remove
from the heat, add the food color, and mix until well blended; allow to
cool completely. In a large bowl, combine the remaining strawberries and
the cooled strawberry mixture until the whole strawberries are well coated.
Spoon into the pie shell, cover loosely, and chill for at least 2 hours, or
until ready to serve.
NOTE: I like to top slices of this with dollops of fresh whipped cream.
Mmm!
Recipe by: MR FOOD
Posted to MC-Recipe Digest V1 #1037 by Meg Antczak
<meginny@frontiernet.net> on Jan 23, 1998
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