Dora wrote:
> I'm longing for Spring and Florida strawberries. Here's one I've saved
> for that time:
>
>
> * Exported from MasterCook *
>
> Strawberry Pie
> 4 boxes fresh strawberries (approx. 1 pound per box)
> 1/2 cup water
> 1 1/4 cups sugar
> juice of 1/2 lemon
> pinch of salt
> 5 tablespoons cornstarch
> 1 12" baked pie shell
> ·few drops of red food coloring if desired
> Topping:
> 1/2 pint whipping cream (or more)
> 1/4 teaspoon vanilla
> 1 1/2 tablespoons powdered sugar
>
> · Wash and stem berries, reserving 1 box for glaze.
> Glaze:
> · Mash the reserved berries with a fork; add water, lemon juice and salt.
> · Combine sugar and cornstarch; add to the berries slowly, mixing well.
> · Cook mixture in top of double boiler over hot water until thick and
> clear. Cool
>
> · Arrange remaining berries in baked pie shell, pour glaze over.
> · Chill 2 to 3 hours.
> To serve, whip cream with vanilla and powdered sugar and top pie.
>
That looks rather like what I do, without looking at my recipe. I
don't think mine contains lemon juice though--just the sweetness
of the filling/glaze contrasting with the whole berries. I don't
put vanilla in the whipped cream--and go along with the minimal
sweetening there. I will add that IMO, you need a good
(standard--not crumb, etc.) pie crust, and it should not have any
sweetener in it. Last time I made this pie, I used a different
pie crust recipe, and the result was not an improvement.
--
Jean B.