Glazed Strawberry Pie

This is best prepared and served the same day for a reason. The berries will weep over time, making the pie progressively wetter. While there is a way around that (see the suggestion), nothing tastes like a fresh strawberry pie except a pie made with fresh strawberries.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.


Glazed Strawberry Pie

Best prepared and served the same day

1/2 cup water
3/4 cup light corn syrup
2 Tbsp. cornstarch
2 Tbsp. water
Red food coloring
1/4 tsp. almond extract
1 qt. fresh strawberries
9″ pie shell, baked

Heat water and syrup to boiling. Mix cornstarch and water to a paste; add to syrup and water. Cook, stirring constantly until thickened. Add coloring. Cool. Stir in extract. Slice berries and arrange in pastry shell. Spoon on glaze. Chill and serve with or without whipped cream.

Yesterdish suggestion: If you want the pie to hold up longer, you can use double the volume of strawberries, then poach them in a simple syrup (equal volumes of water and sugar, boiled). This will give them a different flavor and texture, but has the luxurious advantage of not turning into pie soup after 48 hours in the fridge.

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