| 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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