Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pt Fresh strawberries
2 tb Confectioners -- sifted
Pie shell:
1 tb Butter
2 tb Cointreau or orange juice
1 c Heavy cream -- whipped
2-1/2 tb Corn starch
2 dr Red food coloring
1 c Sugar
1 tb Lemon juice
Juice:
Wash strawberries and in cold water, drain and hull them and
reserve some for garnish. Crush 1 pint of the berries with a potato
masher, or in a blender. Measure crushed berries and add enough
water to make 1 1/2 cups.
Bring mixture to a boil over low heat, stirring constantly. Mixture
will be thickened and translucent. Strain, add butter, lemon juice,
and food coloring. Cool.
Meanwhile, toss remaining 2 pints of berries with the cointreau or
orange juice. Let stand about 30 minutes.
Arrange in the pie shell and pour the cooled glaze over the
berries. Refrigerate until well chilled, about 2 hours.
Before serving, whip cream until stiff and fold in the
confectioners sugar. Garnish pie with whipped cream and reserved
strawberries.
Note: A nice variation is to combine one 3 oz pkg cream cheese,
softened and mixed with 2 tb sour cream, and spread over the bottom
of the pie crust before filling the shell. Or try a graham cracker
crust.
This is just like a recipe that Aunt Betty and I got from Better
Homes and Gardens when we were first married. She still makes it
all the time. I had forgotten about it. Remember this one kids?