strawberry glace pie

Lynnda Cloutier


The perfect pie for summer strawberries.from an old library book

pinch tips: How to Melt and Soften Butter




one baked pie shell, 9 inches
6 cups strawberries, about 1 1/2 quarts
1 cup sugar
2 tablespoons cornstarch
1/2 cup water
one package cream cheese, softened, 3 ounces

Directions Step-By-Step

bake pie shell. Mash enough strawberries to make 1 cup. Mix sugar and cornstarch in 2 quart pan.
Stir in water and mashed strawberries gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute; cool.
Beat cream cheese until smooth; spread on bottom of pie shell. Fill shell with whole strawberries, pour cooked strawberry mixture over top. Refrigerate until set, at least three hours.
For peach glaze pie: substitute 5 cup sliced peaches, seven medium, for the strawberries. To prevent discoloration, use an ascorbic acid mixture as directed on package. For raspberry glaze pie: substitute raspberries for the strawberries.

About this Recipe

Course/Dish: Pies, Fruit Desserts