Berry Glacé Pie

Ingredients

• 8 cups medium strawberries, or 3 cups red raspberries and 3 cups sliced, peeled peaches
• 3/4 cup water
• 3/4 cup sugar
• 2 tablespoons cornstarch
• Several drops red food coloring (optional)
• Baked Pastry Shell (see recipe, page 293)
• Whipped cream (optional)

Instructions

1. Remove stems from strawberries. Cut any large strawberries in half lengthwise. Set aside.
2. For glaze, in a blender container or food processor bowl combine 1 cup of the strawberries or raspberries and the water. Cover and blend or process till smooth. (If using raspberries, press through a sieve after blending to remove seeds.) Add enough additional water to equal 1 1/2 cups. In a medium saucepan combine sugar and cornstarch. Stir in blended berry mixture. Cook over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in red food coloring, if desired. Cool for 10 minutes without stirring.
3. Spread about 3/4 cup of the glaze over bottom and sides of the Baked Pastry Shell. Arrange half of the remaining strawberries, stem end down, in pastry shell (or half of the remaining raspberries and half of the peaches). Carefully spoon half of the remaining glaze over fruit, thoroughly covering each piece of fruit. Arrange remaining fruit over first layer. Spoon remaining glaze over fruit, covering each piece. Chill for 1 to 2 hours. (After 2 hours, filling may begin to water out.) Garnish with whipped cream, if desired.
4. Microwave directions: Prepare strawberries above. For glaze, blend berries as above. In a 1-quart casserole combine sugar and cornstarch. Stir in blended berry mixture. Micro-cook, uncovered, on 100% power (high) for 3 to 5 minutes or till thickened and bubbly, stirring every minute. Cook, uncovered, on high for 30 seconds more. Stir in red food coloring, if desired. Cool for 10 minutes without stirring. Assemble and chill pie as above.
5. Peach Glacé Pie: Prepare as above, except substitute 6 cups sliced, peeled peaches for the fruit and omit food coloring.