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.
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