Monday, May 18, 2015
One 9-Inch Pie
Recipe from The New Pillsbury Family Cookbook
Husband-Tested in Alice’s Kitchen
Every time I see those plastic bags filled with that unnatural colored gelatinous red goo that attempts to pass for strawberry pie filling, I have to shudder. This Strawberry Glacé Pie filling is far superior in every way and it’s such cinch to make that one wonders why that “other stuff” was even invented. This is so easy to make that when you’ve returned from strawberry picking, you’ll even have enough energy to make this delectable pie.
1½ quarts fresh strawberries, rinsed and tops removed
1 cup sugar
3 Tablespoons cornstarch
½ cup water
1 Tablespoon fresh lemon juice
9-inch baked pastry shell (Try making Perfect Pie Dough or Toasted Nut Crust which uses whole-wheat flour and nuts)
Optional: Sweetened whipping cream* for serving and/or melted dark chocolate** for drizzling over the pie.
Crush just enough strawberries to make 1 cup (A blender or mini chopper works well for this task.) Set aside the rest of the whole strawberries. In a medium saucepan, combine the sugar and cornstarch. Add the 1 cup of crushed strawberries and the water. Cook over medium heat until mixture coils and thickens, stirring constantly. Blend in lemon juice. Cool. Add the remaining whole (or sliced strawberries) to the “glacé” mixture and toss lightly just to coat the berries. Arrange the coated berries in the baked pie shell. Chill until served. Drizzle with melted dark chocolate and serve with dollops of sweetened whipped cream, if desired.
*Here’s how to make sweetened whipping cream. Place 1 cup of chilled heavy cream into a mixer with the whisk attachment. To keep the cream from spattering all over your kitchen, place a towel over the mixer. Turn the mixer on low and then after a minute, turn it to the highest setting. Gradually add ¼ cup sugar and then ½ teaspoon of vanilla. Allow to mixer to whisk the cream on high until it looks like whipped cream. Be careful not to overbeat or you will have butter!
** Here’s how to melt chocolate for drizzling over the pie. Place 4 ounces bittersweet or semi-sweet chocolate chips in a heat-proof bowl set over (not in) a saucepan of simmering water. (Or use a double boiler.) Stir occasionally, until melted, 3 to 5 minutes. Remove from heat. Using a spoon, drizzle the warm melted chocolate over the Strawberry Glacé Pie.