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Cook'n with Betty Crocker 
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Strawberry Glacé Pie |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Strawberry Glacé Pie recipe on the web!!Prep: 30 min; Bake/Cool: 30 min; Cook: 10 min; Chill: 3 hr Pastry for One-Crust Pie (page 117), Buttermilk Pastry (page 121) or Pat-in-the-Pan Oil Pastry (see recipes) _ 1/2 quarts strawberries (3 pints) _ cup sugar _ tablespoons cornstarch ___ cup water _ (3-ounce) package cream cheese, softened 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. German Chocolate Cake Chocolate Snack Cake Silver White Cake Starlight Yellow Cake Buttery Snack Cake with Broiled Topping Broiled Coconut Frosting Pound Cake Carrot Cake Applesauce Cake Jeweled Fruitcake FOAM CAKES Angel Food Cake Coffee and Cream Chiffon Cake Coffee Cream Filling Lemon Chiffon Cake Jelly Roll TIPS FOR FROSTING Fudge Frosting Chocolate Buttercream Frosting Vanilla Buttercream Cream Cheese Frosting Caramel Frosting White Mountain Frosting Chocolate Glaze Vanilla Glaze Chocolate Ganache Coconut-Pecan Filling and Topping Lemon Filling Raspberry Filling PIES AND PASTRY BASICS Pastry for Pies and Tarts Baked Tart Shells Buttermilk Pastry Pat-in-the-Pan Oil Pastry Cookie Tart Pastry Graham Cracker Crust Apple Pie Apple Wrapper Pie Cherry Pie Peach Pie Blueberry Pie Rhubarb Pie Upside-Down Plum-Pecan Pie Cranberry-Apple Pie Lemon Berry Tart Coconut Cream Pie Lemon Meringue Pie Strawberry Glacé Pie Key Lime Pie Pumpkin Pie Impossibly Easy Pumpkin Pie Custard Pie Pecan Pie Classic French Silk Pie Grasshopper Pie Fluffy Strawberry Pie Mud Pie Raisin-Rum Ice-Cream Pie Blueberry Cream Tart Pink Lemonade Pie CAKE BASICS SHORTENING CAKES HOW TO FROST A TWO LAYER CAKE HOW TO MAKE PASTRY LATTICE PIE TOP CHOOSING PANS CHOCOLATE CURLS AND SHAVINGS SPECIAL TOP CRUSTS |
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