Redfield Recipes: Strawberry Glace Pie

Strawberry Glacé Pie

From Kay via Mary, with modifications by Catherine

		pastry for one 9 inch pie crust
3-4	oz	semisweet or bittersweet chocolate (optional)
3	cups	fresh, whole, perfect strawberries of approximately the same size, with heads cut off, but not sliced
1	cup	fresh, sliced strawberries
³/₄	cup	water
3	Tbsp	cornstarch
1	cup	sugar
1	tsp	lemon juice

Bake the pie shell in a hot oven (450°F) for 10-12 minutes. If desired, line pie shell with melted chocolate. Besides tasting amazing, the chocolate helps keep the pastry from getting soggy.

Chill the pie shell.

Line the pie shell with whole berries.

Simmer the sliced strawberries in water for 3-4 minutes, until the strawberries start to fade and the water turned bright red. Strain the strawberry water through a fine sieve or cheesecloth, discard (or eat) the strawberry mush, and return the strawberry water to the pot. Combine cornstartch and sugar, and add to strawberry water. Cook until the syrup is thick and clear, stirring constantly. Add lemon juice and pour over the pie.

Chill thorough, and serve with whipped cream.

You can also line the pie shell with custard, but I have not tried that, so I have no directions for this.