Fresh Strawberry Glace Pie
Ingredients| 1 each pie shell, 9, baked GLAZE 1 pt strawberries 1 cup sugar, granulated 2 1/2 tbsp cornstarch 1 tbsp butter, unsalted FILLING 2 pt strawberries 2 tbsp orange juice 1 cup heavy cream, whipped 2 tbsp sugar, confectioners |
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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.
Servings:
7
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