Recipe - Fresh-Strawberry Glace Pie

1 Pie shell, 9", baked

GLAZE
1 pt Strawberries
1 cup Sugar, granulated
2 One half tablespoon Cornstarch
1 tablespoon Butter, unsalted

FILLING
2 pt Strawberries
2 tablespoon Orange juice
1 cup Heavy cream; whipped
2 tablespoon Sugar, confectioners

Prepare and bake pie shell; let cool.
GLAZE: Wash strawberries gently in cold water. Drain; hull. In medium
saucepan, crush strawberries with potato masher.
Combine sugar and cornstarch; stir into crushed strawberies. Add One half cup
water. Over low heat, stirring constantly, bring to boiling. Mixture will
be thickened and translucent. Strain; add butter. Cool.
FILLING: Wash strawberries gently in cold water. Drain; hull. Measure 3
cups; reserve rest for garnish. In medium bowl, gently toss strawberries
with Cointreau; let stand about 30 minutes. Then arrange in baked pie
shell. Pour cooled glaze over strawberries. Refrigerate until well
chilledabout 2 hours.
Just before serving, whip cream until stiff; fold in confectioners'
sugar. To serve, garnish pie with reserved strawberries and whipped cream.
Makes 68 servings.
Variation Strawberry Devonshire Glace Pie: Combine 1 package (3 oz)
soft cream cheese with 1 tablespoon light cream. Spread over bottom of
cooled pie shell before adding strawberries.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini