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Fresh-strawberry Glace Pie
Author/Submitted by:
Servings: 7
Categories:
Desserts
/
Pies & Pastries
/
Strawberry
Ingredients: 1
each
Pie shell, 9",
baked
-----GLAZE----- 1
pint
Strawberries 1
cup
Sugar,
granulated
2 1/2
tablespoons
Cornstarch 1
tablespoon
Butter,
unsalted
-----FILLING----- 2
pints
Strawberries 2
tablespoons
Orange juice 1
cup
Heavy cream,
whipped
2
tablespoons
Sugar,
confectioners
Directions:
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. Source: The New McCall's Cookbook.
Shared and MM by Judi M. Phelps, NVN (JPHELPS), GENIE (G.PHELPS1) Internet: Judi.Phelps@sjc.com or JPHELPS@nvn.com RECEIVED IN THE FEBRUARY COOKBOOK SWAP Submitted By KAY DUNLAP, posted by DonW1948@aol.com
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