| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Pies |
6 |
Servings |
INGREDIENTS
| 1 |
|
9-inch baked pie crust |
| 1/2 |
c |
Slivered, blanched almonds |
| 1 |
|
Recipe Cream Filling |
| 2 1/2 |
c |
Fresh strawberries |
| 1/2 |
c |
Water |
| 1/4 |
c |
Sugar |
| 2 |
ts |
Cornstarch |
|
|
Few drops red food coloring |
| 1/2 |
c |
Sugar |
| 3 |
tb |
Cornstarch |
| 3 |
tb |
Enriched flour |
| 1/2 |
ts |
Salt |
| 2 |
c |
Milk |
| 1 |
|
Egg, slightly beaten |
| 1/2 |
c |
Heavy cream, whipped |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
CREAM FILLING
Directions for Cream Filling:
Mix first 4 ingredients. Gradually stir in milk. Stirring constantly,
bring to a boil; reduce heat and cook and stir till thick. Stir a little
of hot mixture into egg; return to remaining hot mixture. Bring just to
boiling, stirring constantly. Cool, then chill. Beat well; fold in
whipped cream and vanilla.
Directions for pie:
Toast almonds until lightly browned, then sprinkle over the bottom of the
cooled pie crust. Fill crust with chilled Cream Filling. Halve 2 cups of
the strawberries. Pile atop filling.
Glaze:
Crush remaining 1/2 cup berries; add water; cook 2 minutes; sieve. Mix
sugar and cornstarch; gradually stir in berry juice. Cook, and stir till
thick and clear. Tint to desired color with food coloring. Cool
slightly; pour over halved strawberries. Keep refrigerated till serving
time. Pass whipped cream, if desired.
Source: Better Homes & Gardens Dessert Cookbook.
Farm Journal's Pie Cookbook and file from Eagle's Nest "MMPies"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pies2.zip
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