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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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