Just back from the local farm stand with a brimming flat of gorgeous ripe strawberries. Boy, do they ever smell like summer. Promised to bring a couple of pies to a pot luck luncheon tomorrow & these berries are perfection - so good maybe nobody will even notice I'm using frozen pie shells. Have used an old Joy of Cooking recipe for glazed fruit pies for years, but am going to try going the cranberry-raspberry concentrate route for the glaze this go 'round. Proportions are: 1/4 cup sugar 3 tablespoons cornstarch 1 cup liquid cran/raspberry concentrate, thawed, undiluted 3/4 cup water Add cornstarch and sugar to cold liquids, bring to a boil & simmer for couple of minutes. Remove from heat & gently fold in berries to coat. I add the berries to the cooked crusts with a slotted spoon & seldom use all the glaze. Pile 'em high. Around here, it's all about the berries. For a topping, a generous dollop of real whipped cream, just slightly sweetened...because sometimes it's good to be bad!
Have used an old Joy of Cooking recipe for glazed fruit pies for years, but am going to try going the cranberry-raspberry concentrate route for the glaze this go 'round.
Please report back how it turns out? I would *love* to make this.
Just back from the local farm stand with a brimming flat of gorgeous ripe strawberries. Boy, do they ever smell like summer. Promised to bring a couple of pies to a pot luck luncheon tomorrow & these berries are perfection - so good maybe nobody will even notice I'm using frozen pie shells.
Presuming that it was a good pie shell before it was frozen, would a frozen pie shell be bad?
(Of course, if it's in the supermarket, it was probably loaded with stabilizers and texturizers, so the superior presumption is that it wasn't good before it was frozen...)
Have used an old Joy of Cooking recipe for glazed fruit pies for years, but am going to try going the cranberry-raspberry concentrate route for the glaze this go 'round.
Please report back how it turns out? I would *love* to make this.
nancy
Made 2, then decided to do 2 more, since the pie shells are smallish. DH is very happy about that - it means he'll get one - and they really look fabulous! The glaze is a nice spin on an old favorite...color is great and the cranberry/raspberry flavors are really nice with the wonderfully ripe strawberries I used. Best of all, with the tang from the cranberry, it's not too sweet. Don't forget to keep stirring the glaze as it heats up - like any cornstarch glaze, it'll go gloppy if you don't pay attention. Definitely worth a try. Nancy T
Have used an old Joy of Cooking recipe for glazed fruit pies for years, but am going to try going the cranberry-raspberry concentrate route for the glaze this go 'round.
Please report back how it turns out? I would *love* to make this.
Quoted message said:
Made 2, then decided to do 2 more, since the pie shells are smallish. DH is very happy about that - it means he'll get one - and they really look fabulous! The glaze is a nice spin on an old favorite...color is great and the cranberry/raspberry flavors are really nice with the wonderfully ripe strawberries I used. Best of all, with the tang from the cranberry, it's not too sweet. Don't forget to keep stirring the glaze as it heats up - like any cornstarch glaze, it'll go gloppy if you don't pay attention. Definitely worth a try.
> Have used an old Joy of Cooking recipe for glazed fruit pies for years, > but am going to try going the cranberry-raspberry concentrate route for > the glaze this go 'round.
Please report back how it turns out? I would *love* to make this.
Quoted message said:
Made 2, then decided to do 2 more, since the pie shells are smallish. DH is very happy about that - it means he'll get one - and they really look fabulous! The glaze is a nice spin on an old favorite...color is great and the cranberry/raspberry flavors are really nice with the wonderfully ripe strawberries I used. Best of all, with the tang from the cranberry, it's not too sweet. Don't forget to keep stirring the glaze as it heats up - like any cornstarch glaze, it'll go gloppy if you don't pay attention. Definitely worth a try.
Great, thanks a lot. Can't wait.
nancy
You might want to wait on that pie, Nancy. Although they looked fabulous and the glaze appeared to have "set" yesterday, this morning my lovely pies were going soupy - really soupy. Edible, but a huge disappointment in the looks department. Have never had that happen before & I've made a jillion strawberry pies. Had to have been the fruit acids in the glaze acting on the ripe strawberries. Back to the Joy of cooking recipe for me!
You might want to wait on that pie, Nancy. Although they looked fabulous and the glaze appeared to have "set" yesterday, this morning my lovely pies were going soupy - really soupy. Edible, but a huge disappointment in the looks department. Have never had that happen before & I've made a jillion strawberry pies. Had to have been the fruit acids in the glaze acting on the ripe strawberries. Back to the Joy of cooking recipe for me!
Nancy T
Joy Of Cooking has a recipe for a wonderful Apricot Glaze for fruit [censored] and pies. I used it when I still baked such things. Look it up, it is really good.
You might want to wait on that pie, Nancy. Although they looked fabulous and the glaze appeared to have "set" yesterday, this morning my lovely pies were going soupy - really soupy. Edible, but a huge disappointment in the looks department. Have never had that happen before & I've made a jillion strawberry pies. Had to have been the fruit acids in the glaze acting on the ripe strawberries. Back to the Joy of cooking recipe for me!
Okay! I got all of the ingredients yesterday except for the strawberries, I was going to look to see if it was time for pick-your-own yet. Thanks for the heads up.
