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From: jaf@jupiter.sun.csd.unb.ca (Tony Fitzgerald)
Newsgroups: rec.food.recipes
Subject: LACTO: Strawberry Pie
Summary: orig. subject: Fresh Strawberry Pie Deluxe
Keywords: recipe LACTO
Message-ID: <1991Jun27.233109.1877@mthvax.cs.miami.edu>
Date: 24 Jun 91 16:45:44 GMT
Followup-To: rec.food.veg
Organization: University of New Brunswick, Fredericton
Lines: 41
Approved: aem@mthvax.cs.miami.edu



This recipe was published in a local newspaper (Saint John Telegraph
Journal) last year during strawberry season.  It may have been part of
a promotion by the provincial government and may have been developed in
a government food lab.  It is, however, very good.  You may omit the
cream cheese layer for a non deluxe version.

1  baked 9" pie shell
4 oz (125 gm) cream cheese
1 Tblsp sugar
1 Tblsp milk
5 cups  clean strawberries
1/2 cup sugar
2 Tblsp corn starch
1 tsp lemon juice

Microwave cream cheese 50% power until soft (~ 30 sec), blend in tablespoon
sugar and milk then spread over pie shell.

Crush enough berries to make 1 cup then microwave until juice and pulp
separate (~1 minute). Strain juice and discard pulp.  Add enough water
to make 3/4 cup if necessary.  Mix sugar and cornstarch then stir into
berry juice.  Microwave until glaze thickens and clears stirring twice
(~2 min 20 sec) cool slightly and stir in lemon juice.  Note: glaze
will start to bubble up towards end of cooking and must be watched
carefully to avoid a mess :-)

Arrange berries hull end down in cream cheese then spoon glaze over, cool.

Top with whipped cream, recipe follows:

1/2 cup whipping cream
1   Tblsp icing sugar
1/2 tsp   vanilla

Whip cream until starts to thicken, add vanilla and sugar then whip
until holds shape.  Note, I found the vanilla taste a little strong and
think I will reduce the amount slightly next time.

J. Anthony Fitzgerald    jaf@UNB.ca