Fresh Strawberry Glacé Pie
by Carol Mergen, MS, RD
Servings: 8 (1 Slice Per Serving)
| Nutrition Facts |
| Serving Size 1 Slice |
| | | | |
| Amount per serving |
| Calories 200 | |
| % Daily Value* |
| Total Fat 6g | |
| | Saturated Fat 1.5g | |
| Cholesterol 0mg | |
| Sodium 110mg | |
| Total Carbohydrate 36g | |
| | Dietary Fiber 2g | |
| Protein 1g | |
| |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. |
Across California and across the country, gardeners gather strawberries at their peak of perfection. And there is no better way to showcase nature's bounty than in a strawberry pie. If you don't have your own strawberry patch, check out a u-pick patch or a farmers' market for the most flavorful berries.
Ingredients
1 (9-inch) baked pie crust
5 cups whole strawberries, washed and hulled (reserve 1 cup for glaze)
⅔ cup sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
1 cup nonfat whipped topping
Directions
- Line the baked pie crust with select strawberries placed large end down.
- For the glaze, crush the remaining 1 cup of strawberries with a fork or in a food processor or blender.
- Combine the strawberries and sugar in a 2-quart saucepan. Slowly bring the mixture to a boil over medium heat; simmer 1 minute.
- Mix ¾ cup cold water and the cornstarch until smooth; gradually add to the hot strawberry mixture. Bring to a boil; reduce heat and cook, stirring constantly, until the mixture thickens. Boil and stir for 1 minute. Remove from heat. Stir in the lemon juice; cool slightly.
- Spoon the glaze over berries. Gently shake the pan to evenly distribute the glaze. Refrigerate for 2 hours.
- Top each serving with whipped topping. Serve chilled.
Cooking Tip
You will need about 20 to 25 medium-size strawberries to place in the pan. Hull the strawberries (remove the green leaves and stem) just before using to keep them at their freshest.