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.