jaf@jupiter.sun.csd.unb.ca (Tony Fitzgerald) (06/24/91)
This recipe was published in a local newspaper (Saint John Telegraph Journal) last year during strawberry season. It may have been part of a promotion by the provincial government and may have been developed in a government food lab. It is, however, very good. You may omit the cream cheese layer for a non deluxe version. 1 baked 9" pie shell 4 oz (125 gm) cream cheese 1 Tblsp sugar 1 Tblsp milk 5 cups clean strawberries 1/2 cup sugar 2 Tblsp corn starch 1 tsp lemon juice Microwave cream cheese 50% power until soft (~ 30 sec), blend in tablespoon sugar and milk then spread over pie shell. Crush enough berries to make 1 cup then microwave until juice and pulp separate (~1 minute). Strain juice and discard pulp. Add enough water to make 3/4 cup if necessary. Mix sugar and cornstarch then stir into berry juice. Microwave until glaze thickens and clears stirring twice (~2 min 20 sec) cool slightly and stir in lemon juice. Note: glaze will start to bubble up towards end of cooking and must be watched carefully to avoid a mess :-) Arrange berries hull end down in cream cheese then spoon glaze over, cool. Top with whipped cream, recipe follows: 1/2 cup whipping cream 1 Tblsp icing sugar 1/2 tsp vanilla Whip cream until starts to thicken, add vanilla and sugar then whip until holds shape. Note, I found the vanilla taste a little strong and think I will reduce the amount slightly next time. J. Anthony Fitzgerald jaf@UNB.ca
burton@ms.uky.edu (06/25/91)
I've been reading the strawberry pie postings lately that call for the grocery-store variety glaze. Who needs it? Why cover up the strawberry with all that artificial food? Try this, it's simple and good. Cut up strawberries in a bowl. Add enough sugar to bring out the juice and sweeten to your taste (I don't use much). Pour in a baked pie shell and serve with whipped cream or a scoop of ice cream. Kathy