Bye, Bye Miss American (Strawberry) Pie

Because I clearly became a foodie over the weekend, I wanted to share one more recipe with you today. The fact that some good friends and family threatened me with bodily harm if I didn’t also goaded me into firing up the old computer after work today. My mom makes the best strawberry pie ever. Yeah, don’t go there trying to argue with me on this point. You won’t win…trust me. Mine is never as pretty but it’s almost as delicious, so when the locally-grown or near locally-grown strawberries begin springing up each springtime, a Garnet Glace Strawberry Pie is the first thing that comes out of my kitchen. I did remember to take some photos along the way but you aren’t going to find a good finished shot because Eddie dug into it before I could dollop whipped topping on. Now it’s just a bit of a half-eaten mess.

Garnet Glace Strawberry Pie
1-9 inch pastry shell, baked and cooled
1 quart fresh strawberries, washed and stemmed
1 c. water, divided
1 c. sugar
3 Tbls. cornstarch
3 oz. cream cheese
1/2 c. powdered sugar
Cool Whip or other whipped topping

Prepare a glaze by simmering 1 cup of cut-up berries in 2/3 c. of water for 3 minutes.

Blend granulated sugar, cornstarch and 1/3 c. of water. Add to the boiling mixture. Stirring constantly, bring the mixture back to a boil and cook for 1 minute. Cool completely.

Mix the cream cheese and powdered sugar, then spread into the bottom of the baked and cooled pastry shell.

Arrange the remaining berries, points up, inside the pastry shell. Reserve a few berries as garnish, if you wish.

Cover the berries with the cooled glaze and refrigerate a minimum of 2 hours.

Dollop whipped topping (or spread it over the top), add the garnish and serve.

Note: Overcooked glaze will be harder to spread (see the image below) but who cares? And dry berries keep the pie from weeping.