Mile High Strawberry Pie #SundaySupper
- 1 9-inch pie crust, baked
- 2 quarts fresh strawberries, cleaned
- Glaze
- 4 cups strawberries fresh or frozen, crushed and strained through a ricer and then through a fine sieve to make ½ cup juice
- 1 cup cherry juice or water
- ⅓ cup sugar
- 1 Tbsp. lemon juice
- 2 Tbsps. cornstarch, thinned with an equal amount of cherry juice or cold water
- Whipped Cream
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla
- Arrange whole strawberries points up to tightly line the bottom on the cooled,baked pie crust. Add one to two more layers, tightly packed.
- Make the gel by bringing ½ cup strawberry juice, 1 cup water, lemon juice and sugar to a boil over medium heat, whisking constantly.
- Slowly add the cornstarch mixture, whisking constantly.
- Return to a boil and cook until thickened, about 1 minute.
- Allow to cool to room temperature before pouring over berries.
- Refrigerate for at least an hour to allow gel to set.
- When pie is set, make whipped cream.
- Beat cream, powdered sugar and vanilla together in a chilled mixing bowl until stiff peaks form.
- Top chilled pie with cream and serve.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/mile-high-strawberry-pie-sundaysupper/
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