Yield: 1 servings
|1 pack||(3 Oz) Cream Cheese,|
|1 tablespoon||Milk Or Cream|
|1 \N||9 Inch Pie Shell, fully|
|4 cups||Strawberries, Ripe & Hulled|
|\N \N||Fresh Blueberries|
|1 cup||Whipping Cream|
Note from Anne Wickham: If you use blueberries, you can omit the cream cheese.
1. Mash the cream cheese with the milk until spreadable. Spread it over the pie shell. Arrange half the strawberries, pointed ends up, or blueberries, in the pie shell.
2. Place the remaining 2 cups of berries in a saucepan. Add the sugar and cornstarch, pressed through a sieve. Cook, mashing the fruit with a wooden spoon, until mixture comes to a boil. It will thicken almost immediately. Pour while hot over the fruit in pie shell. Cool and chill in the refrigerator.
3. Whip the cream and pipe or spread it over the pie.
Submetted by Anne Wickham to section on the LONG ISLAND FAIR of Old Bethpage, N.Y. Fair dates: 8 days in mid-October.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-30-95 (159) Fido: Cooking