Source: The Complete book of Pastry, Sweet & Savory. B. Clayton
Makes 8 servings.
Preparation time: 40 minutes
Tips: Pie so delicious, no whipping cream needed!
Strawberry Pie - Glazed
Ingredients
Preparation
1 single 9" pie crust, baked
2 pounds fresh strawberries (1 quart), hulled
1 cup granulated sugar
2 tablespoons cornstarch
1/4 cup water
1 tablespoon butter
2 to 3 drops red food coloring, if desired
3 to 6 ounces cream cheese, see note (1)
whipping cream (OPTIONAL)
1. Wash and hull berries. Select about 25 to 30 strawberries to placed later on the crust, large end down. To select the whole strawberries have handy a second pie tin. Select and arrange as many berries needed to cover tin, this eliminate guessing . Put the choice berries aside.
2. In food processor or blender puree the remaining berries, about 1 1/2 cups.
3. Place the strawberry puree in a saucepan. Heat slowly to a boil. Add sugar. Mix cornstarch and 1/4 cup water into a smooth paste in a small bowl and add to the strawberry-sugar mixture. Allow to cook to the clear stage, bubbling slowly, over medium heat for about 5 to 8 minutes. Stir frequently, so that the mixture doesn't stick to the pan. Remove from heat.
4. Add butter, and drops of red coloring if the mixture needs color. Set aside.
5. Blend by hand or processor the cream cheese with 1 Tbs. of the cooked puree, until a smooth spread consistency.
6. Spread cream cheese mixture over the pie crust. Arrange the berries in a design with the largest fruit in the center, the smaller berries around the sides. Spoon the cooked glaze over the berries.
Place pie in the refrigerator to chill before serving.
Top with whipped cream before serving, if desired. Pie is delicious also without the whipped cream as we usually serve it in our home.
NOTE: 1) I enjoy a richer pie and usually use as much as 6 ounces of cream cheese with 2 Tbs. of strawberry puree.
