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

1. To make glaze:
2. Melt jelly; whisk until smooth.
3. Mix cornstarch and water.
4. Stir into jelly.
5. Bring to boil; cook and stir 4 to 5 minutes until mixture is the consistency of thin jam. Cool to room temperature.
6. Brush inside of each pie shell with 1/4 cup jelly mixture.
7. Gently toss strawberries with remaining jelly mixture to coat.
8. Mound strawberry mixture into
9. pie shells, dividing equally.
10. Turn several strawberries in each pie so that point ends face up.
11. Refrigerate at least 2 hours or up to 8 hours before serving.
12. Cut each pie into 8 wedges; top each serving with 2 tablespoons whipped cream.
13. Yield:
14. 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)