All-American Strawberry Pie
- 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
- 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).
strawberry jelly, cornstarch, water, pie shells, fresh, whipped cream
Taken from www.cookbooks.com/Recipe-Details.aspx?id=466314 (may not work)