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You can use your favorite pie crust recipe for this or prepared packaged refrigerated crust. If you want individual servings, use 4 prepared graham cracker tart shells.Strawberry Glacé Pie for Two3-4 servings
One baked pie shell, 7 inches 3 cups strawberries, about 3/4 quart 1/2 cup sugar or Splenda 1 tablespoon cornstarch 1/4 cup water 1 1/2 oz. softened cream cheese (1/2 of a 3 oz. package) or an equal amount of reduced-fat Neufchatel cream cheese Bake pie shell. Mash enough strawberries to make 1/2 cup. Mix sugar and cornstarch in a small sauce pan. Stir in water and mashed strawberries gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute; cool. Beat cream cheese until smooth; spread on bottom of pie shell. Fill shell with whole strawberries, pour cooked strawberry mixture over top. Refrigerate until set, at least three hours. For peach glacé pie: substitute 2 1/2 cups sliced peaches, 3-4 medium, for the strawberries. To prevent discoloration, use an ascorbic acid mixture as directed on package. For raspberry glacé pie: substitute raspberries for the strawberries.
Hm, this sounds good. With the stores full of green fruit, I'm thinking frozen would work just as well.
In the off season, you could try it. The peaches would be good. I think the texture of the whole fresh berries adds to the appeal of the pie, though. I think this would be good with fresh blueberries, too, if they are juicy enough after being mashed. I'd add a little bit of lemon with them to perk up the flavor.
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