Fresh-strawberry glace pie

7 Servings

Ingredients

Quantity Ingredient
1 each Pie shell, 9\", baked
1 pint Strawberries
1 cup Sugar, granulated
2½ tablespoon Cornstarch
1 tablespoon Butter, unsalted
2 pints Strawberries
2 tablespoons Orange juice
1 cup Heavy cream; whipped
2 tablespoons Sugar, confectioners

Directions

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 ½ 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.

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