Sunset Magazine Piled-High Strawberry Pie
1 (9-inch) baked pie shell
3 (1-pint) baskets fresh ripe strawberries (about 8 cups)
1/4 cup sugar
2 tablespoons cornstarch OR arrowroot
1 1/4 cups cold water
1/3 cup red currant jelly OR strawberry jelly
6 drops red food coloring
Sweetened whipped cream
Prepare baked pie shell and set aside to cool. Rinse, hull and dry berries. Invert a 9-inch pie pan. On inverted pan, arrange the most attractive berries as desired for top of pie. If berries vary in size, place largest in center and smaller ones around edge.
In a small saucepan, combine sugar and cornstarch. Gradually stir in water. Stir constantly over medium heat until mixture thickens and comes to a full boil. Stir and boil 1 minute. Add jelly and food coloring. Stir until smooth.
Let glaze cool while filling pie shell, stirring occasionally. Arrange less attractive berries in bottom of shell. Spoon about 1/2 cup glaze over berries. Use berries on inverted pie pan for top, repeating same order. Spoon and brush remaining glaze over berries. Refrigerate 2 hours or longer until ready to serve. Before serving, pipe or spoon sweetened whipped cream around edge of pie filling. Makes 8 servings.
From ``Sunset Pies & Pastries,’’ by the Editors of Sunset Books and Sunset Magazine, Lane Publishing Co.