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Glazed Fresh Strawberry Pie




Source of Recipe


Linda in MO on Mimi's


Recipe Introduction



REC: I created this pie by combining the strawberry filling recipe from Cooking Light's Glazed Strawberry Pie and my lightened version of a crust recipe from Country Woman. The original crust called for 1/2 cup of pecans and 1/2 cup butter. I think I will try this with peaches this summer...Mmmmm! With peaches, I would probably sub. toasted almonds for the pecans in the crust.


List of Ingredients




Oatmeal Crust:
3/4 cup all-purpose flour
1/2 cup quick-cooking oats
2 T. finely chopped toasted pecans
2 T. packed light brown sugar or white sugar
1/8 t. salt or crushed kosher salt
1/3 cup unsalted butter, melted
Strawberry Filling:
2 cups quartered ripe strawberries
1/2 cup water
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
5 to 6 cups ripe strawberries (quartered if large, cut in half if medium-size, left whole if small), approx.
Light Cool Whip



Recipe



1. Preheat oven to 400 degrees.

2. To prepare crust, combine flour, oats, pecans, sugar, and salt. Stir in melted butter until blended. Pour into a 9 inch pie plate (can spray with Pam first, if desired). Press onto the bottom and up the sides. Bake for 12-15 minutes or until lightly browned. Cool on a wire rack.

3. To prepare filling, thoroughly mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary). Discard pulp.

4. Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute, STIRRING CONSTANTLY. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.

5. Pour a layer of strawberries in the bottom of the crust. Spoon about one-third of sauce over the strawberries. Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries. (NOTE: Next time I think I'll just try mixing all the strawberries with the glaze and then pouring it into the pie shell.) Chill for at least 3 hours. Serve with whipped topping.

Yield: 6-8 servings