Strawberries are in abundance at the farmer's market! You can pick your own (fun!) or purchase them ready picked by cartons, flats, or buckets! I so remember those delicious strawberry pies at Shoney's restaurants years ago. I haven't made one of these cool and yummy pies in ages; so on this rainy day, I made one! Verdict? Awesome! The combination of fresh uncooked berries and glaze, atop a crisp crust and topped with whipped cream made me smile! It's the wonder of early summer wrapped up in a pie!
INGREDIENTS:
·
1
9-inch refrigerated pie crust (or make your own)
·
1
cup water
·
1
cup white granulated sugar(or 1/2 cup Splenda)
·
3
tbsp cornstarch
·
1/4
cup strawberry gelatin powder (JELL-O)(I used sugar free)
·
1
pint (or more) of fresh strawberries hulled and sliced
·
3
ounces cream cheese (optional)
DIRECTIONS:
1.
Pre-bake
pie crust according to directions on package.
2.
Cool
to room temperature. Once cooled spread thin layer of cream cheese over crust (to prevent soggy crust from strawberries bleeding into it).
3.
Wash
and hull strawberries.
4.
Cut
them in half (or maybe smaller if your berries are large).
5.
In
a sauce pan, over medium-high heat, add water, sugar, cornstarch, &
strawberry gelatin.
6.
Whisk
together until thoroughly combined.
7.
Whisk
mixture constantly while heating to prevent clumping or scorching until mixture
begins to come to a gentle boil.
8.
Remove
pan from the heat and allow the glaze to cool.
9.
Put
sauce pan in ice bath or refrigerate until it cools and begins to gel, whisking
occasionally (it will thicken but still be pourable).
10.
Place
sliced berries in the baked and cooled pie crust.
11.
Pour
strawberry glaze over berries; try to get it in between the nooks &
crannies of the berries as best you can.
12.
Chill
pie in the refrigerator at least 2-3 hours before serving.
13.
Top
with whipped cream and smile!
