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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I found this recipe in a very old cookbook and made it for a family gathering. The pie was gone in no time. It's a perfect summertime treat. Ingredients:
filling: |
1/2 cup sugar |
3 tablespoons cornstarch |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
2 cups 2% milk |
1 egg, lightly beaten |
1/2 teaspoon vanilla extract |
1/2 teaspoon almond extract, optional |
1/2 cup heavy whipping cream |
1 pastry shell (9 inches), baked |
glaze: |
1/2 cup crushed strawberries |
1/2 cup water |
1/4 cup sugar |
2 teaspoons cornstarch |
1-1/2 cups quartered strawberries |
1-1/2 cups fresh raspberries |
Directions:
1. In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
2. Remove from the heat and stir a small amount of hot filling into egg; return all to the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla and almond extract if desired. Cool to room temperature.
3. In a small bowl, beat cream until stiff peaks form; fold into filling. Pour into pastry shell. Chill for at least 2 hours.
4. About 2 hours before serving, prepare glaze. In a large saucepan, combine crushed strawberries and water; cook for 2 minutes. Combine sugar and cornstarch; gradually add to the pan. Cook and stir until thickened and clear; strain. Cool for 20 minutes.
5. Meanwhile, arrange quartered strawberries and raspberries over filling; pour glaze evenly over berries. Refrigerate for 1 hour. Yield: 6-8 servings.
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