ready in 1-2 hrs time:
serves/makes: 8
Ingredients
6 cups strawberries
3/4 cup sugar
3 tablespoons cornstarch
1 teaspoon orange peel, grated
6 tablespoons water
2 tablespoons fresh orange juice
1 baked pie crust (9-inch size)
Directions
Rinse strawberries and drain on paper towels; hull berries.
In a 1 1/2 quart saucepan, combine sugar, cornstarch and orange peel.
In a blender, whirl 2 cups of the least perfect strawberries with water until smoothly pureed; pour puree into pan, mixing well. Cook, stirring often, over medium-high heat until mixture comes to a full boil, about 5 minutes. Stir in orange juice concentrate to taste.
Arrange remaining strawberries, tips up, in pastry shell; evenly spoon the hot cooked berry glaze mixture over the whole berries, covering completely.
Chill until glaze is cool and set, at least one hour or, covered, up until the next day.
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Presented By:
Sunburst Packing Co.
180 South “E” Street
Porterville, CA 93257
559-783-0500
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