Strawberry Glaze Pie
This fresh strawberry pie is adapted from "Thoughts for Buffets", which was published in 1958. It was originally called "Strawberry Pie Glace".
Servings: 8
Calories: 353kcal
Ingredients
Cream Cheese Filling
- 8 ounces cream cheese softened
- 5 Tablespoons sour cream
Strawberry Glaze
- 3/4 cup water
- 1 cup sugar
- 3 Tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 cup chopped strawberries (from the 2 pounds below)
Finishing the strawberry pie
- 1 pre-baked 9" pie crust either homemade or store-bought
- 2 pounds fresh strawberries washed, hulled and divided (some are for the filling, some for the glaze)
Instructions
- Pre-bake a pie shell until golden brown. Cool.
- Meanwhile Beat together the cream cheese and sour cream together in a mixer.
- Spread over the baked pie shell.
- Wash and hull strawberries. Reserve one berries pound for the top, 1 cup for the glaze, and 1 cup sliced to put on top of the filling.
Glaze
- Chop a few berries to measure 1 cup. Place in a saucepan with water and simmer over a medium low heat for 5 minutes.
- Combine sugar and cornstarch. Add cornstarch and sugar mixture to cooked fruit continue cooking, stirring constantly, until syrup is thick and clear, about 10 minutes.
- Remove from heat. Add lemon juice and cool about 10 minutes.
Finishing the pie
- Spread cream cheese mixture over cooled pie shell.
- Arrange 1 cup sliced berries on the cream cheese mixture.
- Arrange remaining whole berries over the top of the sliced berries.
- Spoon cooked strawberry syrup over fresh berries.
- Chill 1 hour or longer.
Notes
- Use fresh berries for this pie.
- The pie shell can be baked up to a day ahead of time. Wrap well and do not refrigerate.
- Store leftovers in the refrigerator.
Nutrition
Serving: 1slice | Calories: 353kcal | Carbohydrates: 48g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 187mg | Potassium: 245mg | Fiber: 3g | Sugar: 32g | Vitamin A: 441IU | Vitamin C: 67mg | Calcium: 59mg | Iron: 1mg