Glazed Fresh Strawberry Pie Food
STRAWBERRY GLAZED PIE
This is a restaurant style strawberry glazed pie. Fresh berries are tossed with a glaze, and then chilled until serving time. This is also good made with peaches, using peach gelatin instead of strawberry.
Provided by Karin Christian
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
- Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
- Chill until well set. Serve topped with whipped cream.
Nutrition Facts : Calories 279 calories, Carbohydrate 52.2 g, Fat 7.8 g, Fiber 3 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 185.5 mg, Sugar 37 g
STRAWBERRY GLAZE PIE
"WE STILL GO OUT to the strawberry farms to pick our own berries for this pie, and a delicious one it is! "This pie was a family favorite while I was growing up, and it has become the same with my own family, which is nearly all grown. "Strawberries are one of my favorite fruits, and when they're in season, you can bet this is a treat we have often!"
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Mash 1 cup strawberries; set aside. In a saucepan, combine sugar and cornstarch; stir in water and mashed berries. Bring to a boil, stirring constantly. If desired, stir in food coloring. Cook and stir 3 minutes more. Cool for 10 minutes. , Spread about 1/3 cup glaze over bottom and sides of crust. Halve remaining strawberries; arrange in crust. Spoon remaining glaze over berries. Chill for 1-2 hours. Just before serving, garnish with whipped cream.
Nutrition Facts :
GLAZED FRESH STRAWBERRY PIE
Make and share this Glazed Fresh Strawberry Pie recipe from Food.com.
Provided by CoffeeMom
Categories Pie
Time 2h2m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mash 1 pt of the strawberries, using a fork, and set aside.
- Combine the sugar and cornstarch in a 3 quart sauce pan.
- Stir in the water and mashed berries.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer.
- Remove from the heat and stir in the food coloring.
- Cool to room temperature.
- Fold in the remaining 2 pts of strawberries and turn into the baked pie shell.
- Chill in the refrigerator at least 2 hours.
- To serve, top with puffs of
- sweetened whipped cream
Nutrition Facts : Calories 362, Fat 10.9, SaturatedFat 2.6, Sodium 165.7, Carbohydrate 65.5, Fiber 4.1, Sugar 42, Protein 3.1
GLAZED FRESH BERRY PIE
This is an absolutely scrumptious pie, based on one originally published in The Vancouver Sun. With its fresh summer berries piled high in a baked pie shell and a glaze poured over top, it makes a nice change from traditional pies, where the fruit is cooked. It makes a wonderful summer dessert with a dollop of sweetened whipped cream on top. (I am from Canada, but for you Americans, it would make a wonderful 4th of July dessert (strawberries, blueberries AND whipped cream) (smiles). The original recipe in The Sun called for fresh raspberries (2 cups for the glaze and 6 cups for the filling), and it's wonderful with that too, but raspberry season is very short, and this strawberry/blueberry filling is wonderful too. I have yet to try it with blackberries, but might do that this summer too .... NEW NOTE from Jacquelyn: I have had some questions about the 18-inch pie crust called for .... this was not what I wrote! I wrote two 9-inch pie crusts (as the recipe makes two pies), and the site must have done that automatically. So people .... it's not one 18-inch pie, but two 9-inch ones. Hope that clarifies things.
Provided by JacquelynLee
Categories Tarts
Time 50m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 8
Steps:
- First, bake the deep dish pie shells according to the instructions on the box, then let cool as you prepare the rest of the recipe.
- To make glaze, crush 2 cups strawberries; add cold water to make 2 cups juice mixture. Pour into small heavy saucepan and place over medium-high heat; bring to a boil. Reduce heat and simmer for 3 minutes; strain and add cold water to make 2 cups.
- In heavy saucepan, combine sugar, cornstarch and salt. Gradually whisk in strawberry juice mixture and bring to a boil over medium heat, stirring constantly. Cook for 1 minute or until mixture is thick, stirring constantly. Cool glaze slightly.
- Generously fill baked pie shells with the fresh strawberries and blueberries. Divide the glaze in half, then pour over the fruit in each pie. Put in refrigerator for 2 to 3 hours or until glaze is chilled and set.
- Just before serving, whip cream with some icing sugar and a splash of vanilla to sweeten. Enjoy this fantastic summer dessert! Everyone will ask for seconds.
Nutrition Facts : Calories 391.1, Fat 21.9, SaturatedFat 11.4, Cholesterol 54.3, Sodium 165.1, Carbohydrate 48.6, Fiber 2.3, Sugar 31.7, Protein 2.4
FRESH STRAWBERRY PIE WITH WHIPPED CREAM
This attractive fruit pie from Judy Watson in Newmarket, Ontario is almost too pretty to eat, but no one will be able to resist the juicy whole strawberries and delightfully sweet glaze that fill the tender pie crust.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Line crust with a double thickness of foil. Fill with pie weights. Bake until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack. , With a fork, mash 1 cup strawberries; set aside. Arrange remaining berries in pastry shell. , In a saucepan, combine sugar and water; cook and stir until sugar is dissolved. Add mashed strawberries and bring to a boil. Combine cornstarch and cold water until smooth. Gradually stir into strawberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. , Cool for 15-20 minutes, stirring occasionally. Spoon over berries in pastry. Refrigerate for at least 2 hours. Garnish with whipped topping.
Nutrition Facts : Calories 234 calories, Fat 8g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 101mg sodium, Carbohydrate 40g carbohydrate, Fiber 3g fiber), Protein 2g protein.
STRAWBERRY GLAZE
Sick of the fake, overly sweet strawberry glaze sold at the grocery store? Give this easy recipe a try, you'll never go back to that artificial stuff again! Serve over pound cake with cut strawberries and whipped cream, or over vanilla ice cream.
Provided by Tracy McKibben
Categories Dessert Glaze Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Blend or puree the strawberries into a liquid.
- Dissolve cornstarch in the cold water in a medium saucepan. Add strawberry puree and sugar and heat over medium heat, stirring constantly, until just beginning to boil. Remove from heat.
- Immediately add butter and lemon juice; stir until butter has melted. Allow to cool before serving.
Nutrition Facts : Calories 45.9 calories, Carbohydrate 10 g, Cholesterol 1.9 mg, Fat 0.8 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 0.5 g, Sodium 0.7 mg, Sugar 8.1 g
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