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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
1 pastry shell 9 inch (baked)
1/2 cup sliced almonds, toasted
1/2 cup sugar
3 tbsp flour
3 tbsp cornstarch
1/2 tsp salt
2 cups milk
1 egg, lightly beaten
1 tsp vanilla extract
1/2 cup whipping cream, whipped
GLAZE:
3 cups fresh strawberries
1 cup water
1/3 cup sugar
2 tbsp cornstarch
12 drops red food coloring (optional)
Cover bottom of pie shell with almonds; set aside.
In a saucepan, combine the sugar, flour cornstarch and salt. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir a small amount of hot filling into egg. return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. remove from the heat. Stir in vanilla. Cool to room temp. Whisk in whipped cream until blended. Pour into pie shell. Cover and refrigerate for a least 2 hours.
Crush 1 cup of strawberries; set remaining berries aside. In a saucepan, bring crushed berries and water to boil; cook, uncovered for 2 minutes. Strain through cheesecloth; discard fruit and set liquid aside to cool.
In another saucepan, combine sugar and cornstarch; gradually stir in berry liquid until blended. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring. cool for 20 minutes.
Slice the reserved strawberries; arrange over chilled filling. Pour glaze evenly over berries. Refrigerate for at least 1 hour before serving. Yield: 6-8 servings.
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STRAWBERRY SATIN PIE
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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
1 pastry shell 9 inch (baked)
1/2 cup sliced almonds, toasted
1/2 cup sugar
3 tbsp flour
3 tbsp cornstarch
1/2 tsp salt
2 cups milk
1 egg, lightly beaten
1 tsp vanilla extract
1/2 cup whipping cream, whipped
GLAZE:
3 cups fresh strawberries
1 cup water
1/3 cup sugar
2 tbsp cornstarch
12 drops red food coloring (optional)
Cover bottom of pie shell with almonds; set aside.
In a saucepan, combine the sugar, flour cornstarch and salt. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir a small amount of hot filling into egg. return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. remove from the heat. Stir in vanilla. Cool to room temp. Whisk in whipped cream until blended. Pour into pie shell. Cover and refrigerate for a least 2 hours.
Crush 1 cup of strawberries; set remaining berries aside. In a saucepan, bring crushed berries and water to boil; cook, uncovered for 2 minutes. Strain through cheesecloth; discard fruit and set liquid aside to cool.
In another saucepan, combine sugar and cornstarch; gradually stir in berry liquid until blended. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring. cool for 20 minutes.
Slice the reserved strawberries; arrange over chilled filling. Pour glaze evenly over berries. Refrigerate for at least 1 hour before serving. Yield: 6-8 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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