Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Pie shell; baked cool* 1 tb Lemon juice
1 c Heavy cream; whipped 2 tb Confectioners; sifted
1 c Sugar 2 tb Cointreau or orange juice
3 pt Fresh strawberries 2 dr Red food coloring
1 tb Butter Juice:
2 1/2 tb Cornstarch

I used to make this pie often when at my mother's, as she raised her own
strawberries. Hope you like it too! 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 OR MARGARINE, 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 VARIA- TION IS
TO COMBINE 1 3 OZ PKG CREAM CHEESE, SOFTENED AND MIXED WITH 2 TBSP SOUR
CREAM, AND SPREAD OVER THE BOTTOM OF THE PIE CRUST BEFORE FILLING THE
SHELL.OR TRY A GRAHAM CRACKER CRUST. 10/07 10:57 pm Barbara Day Manhattan
Beach, Ca NOTE: 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. Barb, thanks for posting and letting
me remember.Elaine

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