Strawberry Glacé Pie
When spring arrives you know it's time for fresh strawberry pie! Try this one with a pastry crust spread with sweetened cream cheese and topped with glazed whole strawberries.
1 (9-inch) unbaked pie crust*
Glaze and Topping:
2 pints California strawberries, rinsed and hulled - divided use
1/2 cup granulated sugar
1 1/2 tablespoon cornstarch
1 tablespoon lemon juice
Cream Cheese Layer:
1 (8-ounce) package cream cheese, softened
1/4 cup milk
- For Glaze: slice enough berries to make 1 cup. Place sliced berries in saucepan with sugar, salt and 1/4 cup water. Bring to boil. Cook 3 minutes; remove from heat. Mix cornstarch and 1/4 cup cold water. Stir into berries. Return to heat and cook, stirring, until thick, about 2 minutes. Remove from heat and add lemon juice. Cool to room temperature.
- For Cream Cheese Layer: Beat cream cheese with milk just until smooth. Spread in bottom of cooled pie shell. Cover with half the glaze. Arrange reserved whole berries on top, stem ends down. Spoon remaining glaze over berries. Chill 2 hours.
Makes 6 to 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.
Adapted recipe and photograph provided courtesy California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved.