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Strawberry pie
1 ready to bake pie shell (9")
6 cups strawberries (about 1 1/2 quarts)
1 cup sugar
3 tbsp cornstarch
1/2 cup water
Red food coloring
1 pkg. (3oz) cream cheese, softened
Bake pie shell. Cool. Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed berries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in a few drops of red food coloring; cool.
Beat cream cheese until smooth; spread on bottom of cooled baked pie shell. Fill shell with remaining berries; pour berry mixture over top. Chill at least 3 hours or until set.
Fresh Raspberry Pie:
Substitute 6 cups raspberries for the strawberries.
Fresh Peach Pie:
Substitute 5 cups sliced peaches (7 medium) for the strawberries. To prevent peaches from darkening, use a granulated ascorbic acid mixture as directed on package.
1 ready to bake pie shell (9")
6 cups strawberries (about 1 1/2 quarts)
1 cup sugar
3 tbsp cornstarch
1/2 cup water
Red food coloring
1 pkg. (3oz) cream cheese, softened
Bake pie shell. Cool. Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed berries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in a few drops of red food coloring; cool.
Beat cream cheese until smooth; spread on bottom of cooled baked pie shell. Fill shell with remaining berries; pour berry mixture over top. Chill at least 3 hours or until set.
Fresh Raspberry Pie:
Substitute 6 cups raspberries for the strawberries.
Fresh Peach Pie:
Substitute 5 cups sliced peaches (7 medium) for the strawberries. To prevent peaches from darkening, use a granulated ascorbic acid mixture as directed on package.
