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Glazed Strawberry Pie
6-8 servings
Prebake one pie shell (recipe below)and allow time to cool.
6 cups fresh strawberries, gently washed & hulled
1 cup granulated sugar
3 Tbsp. cornstarch
1/2 cup water
1 Tbsp. fresh lemon juice
2 Tbsp. unsalted butter
Using the smallest berries, crush enough to make 1 cup crushed berries
Cover & refrigerate the remaining berries. In a heavy saucepan, stir together sugar and cornstarch. Stir in the water, and then the crushed strawberries. Cook and cover over med. heat, stirring constantly, until the mixture thickens and is clear. Remove from heat. Add lemon juice and butter, stirring until the butter is melted. Cool to room temperature. Slice or quarter the reserved berries and fold them gently into the cooled glaze. Spoon into the pie shell. Refrigerate the pie until redy to serve. Serve topped with sweetened whipped cream.
The Wooden Spoon Dessert Book by Mariln M. Moore
9" Pie Shell
1 1/3 cups unbleached all-purpose flour
1/2 tsp. salt
1/2 cup unhydrogentated shortening
3 to 4 Tbsp. cool water
Preheat oven to 425 degrees.
Mix the flour and salt together in a bowl. Cut the shortening into the flour mixture until the particles are uniform and the texture is that of very coarse
cornmeal. Sprinkle the water over the flour mixture, 1 Tbsp. at a time, tossing with a fork after each addition. Use only as much water as needed to bring the dough together. Too much water will make the crust tough. Continue stirring with a fork to work the dough into a ball. Flatten the ball slightly, keeping the edges smooth. On a lightly floured surgface, roll out to a slightly larger than 12-inch circle. fold the circle in half and gently transfer it to a 9-inch pie pan. Unfold and work your way around the pan, lifting the edges and easing the dough into the pan. Make a flute aroung the edge. Prick the dough with a fork all over the bottom and sides. Gently line the shell with regular-weight aluminum foil to prevent the edges from collapsing, and the bottom from bubbling up. Bake for 6 minutes. Remove foil, and bake for 7-9 minutes longer, or until lightly browned.
Fresh Strawberry Frost
8-10 servings
1 1/2 quarts strawberries, hulled
2 cups granulated sugar
1 1/2 cups orange juice
1/2 cup lemon juice
1/4 cup Grand Marnier
In blender, mix 1/2 strawberries, 1/2 sugar, 1/2 orange & lemon juices. "Blend on high for 30 seconds. Pour into 8x12 dish. Repeat using remaining strawberries, sugar, and juices. Stir in Grand Marnier. Place in freezer until partially frozen. Remove from freezer and beat with elecric mixter until smooth. Freeze until firm. serve in sherbet glasses. Garnish with whole berries.
Nutcracker Sweets by Tulsa Ballet Theatre Guild
Recipe Archives for the 2007 Season |
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