Orange Blossom-Strawberry Pie
Source: Sunset Magazine

6 cups strawberries
3/4 cup sugar
3 tablespoons cornstarch
1 teaspoon orange peel, grated
6 tablespoons water
2 tablespoons orange juice, frozen concentrate, thawed
1 (9 inch) baked pie crust

Rinse strawberries and drain on paper towels; hull berries.

In a 1 1/2 quart saucepan, combine sugar, cornstarch and orange peel.

In a blender, whirl 2 cups of the least perfect strawberries with water until smoothly pureed; pour puree into pan, mixing well. Cook, stirring often, over medium-high heat until mixture comes to a full boil, about 5 minutes. Stir in orange juice concentrate to taste.

Arrange remaining strawberries, tips up, in pastry shell; evenly spoon the hot cooked berry glaze mixture over the whole berries, covering completely.

Chill until glaze is cool and set, at least one hour or, covered, up until the next day.