For the Glaze:1 1/2 cup fresh strawberries, cleaned and stemmed 1 cup granulated sugar 3/4 cup cold water 4 T. plus 1 tsp. cornstarch red food coloring - optional
For the Pie: 1 1/2 quarts fresh strawberries Baked 9" pie shell 1 1/2 cup strawberry glaze (see recipe below) Whipped cream to garnish
For the Glaze: Thinly slice or crush strawberries and place in saucepan. Stir in 1/2 cup water and simmer about 10 minutes until berries are very soft. Strain mixture through wire mesh strainer, pushing most of pulp through. Add sugar to strained juice and bring to boil. Dissolve cornstarch in remaining ¼ cup cold water. Slowly add dissolved cornstarch to boiling juice and cook over low heat about 5 minutes until thick and clear. Add red food coloring as desired. Remove from heat and cool slightly.
For the pie: Wash strawberries a pint at a time in a bowl of water. Do not soak or rinse under a faucet. Drain berries on paper towel lined trays. Cut large berries in half. Remove stems and large bruised areas. Combine 1 1/2 quarts of cleaned, stemmed berries with 1 1/2 cup of strawberry glaze. Stir gently to coat all berries. Pour into a baked pie shell and refrigerate for about 1 1/2 hours to set glaze. Cut into wedges and garnish with whipped cream.
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