Strawberry Glacé Pie: The Best Strawberry Glacé Pie Recipe from Cook'n

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	Strawberry Glacé Pie

Serves: 8

Prep: 30 min; Bake/Cool: 30 min; Cook: 10 min; Chill: 3 hr

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   Pastry for One-Crust Pie (page 117), Buttermilk Pastry (page 121) or Pat-in-the-Pan Oil Pastry (see recipes)
   1 1/2 quarts strawberries (3 pints)
   1 cup sugar
   3 tablespoons cornstarch
   1/2 cup water
   1 (3-ounce) package cream cheese, softened

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1. Bake pastry for baked One-Crust Pie. Cool completely.

2. Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.

3. Beat cream cheese with spoon until smooth. Spread in pie crust. Top with remaining whole strawberries. Pour cooked strawberry mixture over top. Refrigerate about 3 hours or until set. Store covered in refrigerator.

NUTRITION FACTS: 1 Serving:; Calories 320 (Calories from Fat 125); Fat 14g (Saturated 5g); Cholesterol 10mg; Sodium 150mg; Carbohydrate 48g (Dietary Fiber 3g); Protein 3g % DAILY VALUE:; Vitamin A 4%; Vitamin C 100%; Calcium 2%; Iron 6% DIET EXCHANGES:; Not Recommended

Peach Glacé Pie: Substitute 5 cups sliced peaches (5 medium) for the strawberries. To prevent peaches from discoloring, use fruit protector as directed on package.

Raspberry Glacé Pie: Substitute 6 cups raspberries for the strawberries.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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