1 ea Pie shell, 9″, baked
-GLAZE-
1 pt Strawberries
1 c Sugar, granulated
2 1/2 tb Cornstarch
1 tb Butter, unsalted
FILLING
2 pt Strawberries
2 tb Orange juice
1 c Heavy cream; whipped
2 tb Sugar, confectioners
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.
Yields
7 Servings