Strawberry pie glace is a fresh strawberry pie that is perfect for any summer dessert. The strawberries are preserved in sugar, giving them a beautiful glossy appearance!
This recipe comes from a book called, Thoughts for Buffets, which was published in 1958 as a companion to Thoughts for Food, 1938 and 1946.
Both of these books were intended for the “woman who is both home-maker and hostess.” Both were given to my mom, who was a young wife, “home-maker” and hostess, in the early 60’s by my aunt, and signified a time when America was changing both culturally and gastronomically.
The idea that “the authors” would write an introduction aimed exclusively towards women seems preposterous today, in an age where men are just as likely to whip up something in the kitchen as their wives, and in many cases, enjoy it more!
Many of the menus feature dishes from “exotic” places like China and the Far East (which is, apparently, located somewhere far away from China!) where you’ll find a recipe for, ahem, authentic chop suey and veal sub gum (?) The books are dog-earred where mom has turned down pages, and the pages are grease spattered and stained…but she never made the chop suey or the sub-gum. (Thank goodness!)
Strawberry Pie has withstood the test of time and seems just as fresh and current today, as it must have 50 years ago. My mom had all the ingredients ready for me when I went to visit her last week. She knows my posting schedule and plans ahead for me. I must confess, though, I had no hand in making this pie. 11 year old Sophie is the avid baker and quickly agreed to make the pie, with grandma’s guidance, for I really have no passion for baking.
On a happy note, that with only a couple of ingredients, and practically no baking, strawberry pie glace is the perfect summer pie for a party!
I’ve adapted the recipe slightly for modern measurements. It also calls the filling, “Bavarian Cream“, which is not a traditional Bavarian Cream. So I guess I should write, ‘sic’ after Bavarian Cream, so the traditionalists won’t get their knickers in a twist.
- "Bavarian" Cream Filling
- 8 ounces of cream cheese
- 5 tablespoons sour cream
- 1 quart fresh strawberries
- 3/4 cup water
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 pre-baked 9" pie crust either homemade or store-bought
Beat together the cream cheese and sour cream together in a mixer.
Spread over the baked pie shell.
Wash and hull strawberries.
Measure out 1 cup of berries and place in a saucepan with water and simmer 5 minutes.
Combine sugar and cornstarch. Add to cooked fruit, stirring constantly, until syrup is thick and clear, about 10 minutes. Add lemon juice and cool.
Arrange berries on the cream cheese mixture.
Spoon cooked strawberry syrup over fresh berries.
Chill 1 hour or longer.
Here is the recipe to bake a delicious pie crust for your strawberry pie glace!
- 3/4 cup vegetable shortening
- 1/4 cup boiling water
- 1 tablespoon milk
- 2 cup all-purpose flour
- 1 teaspoon salt
- Place shortening in a mixing bowl and add boiling water and milk. Whip with a fork until smooth. The mixture should resemble whipped cream and stand in soft peaks when lifted with the fork.
- Sift together flour and salt and stir quickly into a dough until it pulls away from the sides. of the bow. Knead gently until just blended.
- Divide in to two and place one half between 2 12" inch sheet of parchment paper.
- Roll dough from center to edge and fit onto a 9" baking dish. Prick bottom of pie crust with a fork.
- Bake for 12 to 15 minutes at 450* until golden brown.
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