"All-American" Strawberry Pie
Be the first to rate this recipe
A home-kitchen version of "all-american" strawberry pie, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 3 c. strawberry jelly
- 6 Tbsp. cornstarch
- 6 Tbsp. water
- 3 baked 9-inch pie shells
- 6 lb. fresh, whole, stemmed California strawberries
- 3 c. lightly sweetened whipped cream
Method
To make glaze:
Melt jelly; whisk until smooth.
Mix cornstarch and water.
Stir into jelly.
Bring to boil; cook and stir 4 to 5 minutes until mixture is the consistency of thin jam. Cool to room temperature.
Brush inside of each pie shell with 1/4 cup jelly mixture.
Gently toss strawberries with remaining jelly mixture to coat.
Mound strawberry mixture into
pie shells, dividing equally.
Turn several strawberries in each pie so that point ends face up.
Refrigerate at least 2 hours or up to 8 hours before serving.
Cut each pie into 8 wedges; top each serving with 2 tablespoons whipped cream.
Yield:
24 servings (three 9-inch pies).
Rate:
