Glazed Strawberry Pie
The first time I made this pie it was for Barry and John . I don’t remember if it was in NYC or Long Island or Fire Island, but we did relish it. I was especially happy that they thought a straight woman could make some “good pie”. [no applause, no offense and I was happy and impressed]. So many years ago, and I did tell them as we enjoyed our dessert, whip cream dripping that my beautiful mother gave me the recipe which came from a company (now known as “BRAND”). The truth is those companies cooked and cooked and baked and baked, so I do trust their recipes…(this one for sure). Every time I make this pie I think of those beautiful people and times (I am a good pie maker/just not a good pie decorator) and the older I get I seem to just make funny faces of the pie (cannot pretend to decorate anymore).
Glazed Strawberry Pie
Ingredients
-
1 9″ Baked Pie Shell
-
3 Pints Strawberries
-
1/ C. Water
-
1 C. Sugar
-
2 1/2 T. Cornstarch
-
1 T. Butter
-
About 5 Drops Red Food Coloring ( I have never used this for recipe)
Preparation
-
Wash berries and remove hulls
-
Arrange 2 C. berries in baked pie shell and set aside while glaze is made
-
Crush 1 cup of the smaller berries and cook with the water for about 2 minutes
-
Drain well with sieve, reserve juice (add water if needed to make 1 1/4 C. juice
-
Discard cooked berries
-
In saucepan combine sugar and cornstarch; stir in berry juice. Cook and stir over medium heat until thickened and clear
-
Add butter (This is when you add the food coloring)
-
Cool slightly and then cover the whole berries with the glaze
-
Chill for at least two hours
-
Make whipped cream prior to serving
For Whipped Cream
-
1 C. Heavy Cream
-
1 t. Vanilla Extract (optional) *
Whip cream until it becomes quite thick and add in the vanilla (Adapted from “Crisco’s Favorite Family Foods Cookbook”
*I seldom use the vanilla extract as usually the pie is sweet enough and I enjoy the flavor of the cream alone
Recipe adapted from Betty Cheney
Trackbacks