Recipe: Fresh-Strawberry Glace Pie

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Fresh-Strawberry Glace Pie
Shared by Judi M. Phelps
Source: The New McCall's Cookbook
Makes 6-8 servings

1 Pie shell, 9", baked

GLAZE
1 pt Strawberries
1 cup Sugar, granulated
2 1/2 tbsp Cornstarch
1 tbsp Butter, unsalted

FILLING
2 pt Strawberries
2 tbsp Orange juice
1 cup Heavy cream; whipped
2 tbsp Sugar, confectioners

Prepare and bake pie shell; let cool.

GLAZE:
Wash strawberries gently in cold water. Drain; hull. In medium saucepan, crush strawberries with potato masher. Combine sugar and cornstarch; stir into crushed strawberries. Add 1/2 cup water. Over low heat, stirring constantly, bring to boiling. Mixture will be thickened and translucent. Strain; add butter. Cool.

FILLING:
Wash strawberries gently in cold water. Drain; hull. Measure 3 cups; reserve rest for garnish. In medium bowl, gently toss strawberries with Cointreau; let stand about 30 minutes. Then arrange in baked pie shell. Pour cooled glaze over strawberries. Refrigerate until well chilled--about 2 hours.

Just before serving, whip cream until stiff; fold in confectioners' sugar. To serve, garnish pie with reserved strawberries and whipped cream.

Variation
Strawberry Devonshire Glace Pie:
Combine 1 package (3 oz) soft cream cheese with 1 tablespoon light cream. Spread over bottom of cooled pie shell before adding strawberries.