Fresh Strawberry Pie Recipe

Fresh Strawberry Pie

1 single crust pie crust, prepared
6 cups of strawberries (about 1˝ quarts), divided
1 cup sugar or equivalent amount of sugar substitute
3 tablespoons cornstarch
2 tablespoons water
red food color if desired
3 ounces softened cream cheese

Mash enough berries to measure 1 cup. (Keep the nicest berries whole to use as the pie filling).

Stir together sugar and cornstarch. Stir in water and crushed berries gradually. Cook all over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute longer. Stir in a few drops of red food coloring if desired. Let cool.

Beat cream cheese until smooth. Spread it on the bottom of a cooled baked pie shell. Fill the shell with the whole strawberries. Pour cooled cooked berry mixture over the top. Chill for at least 3 hours to set.

This 12" earthenware pie dish provides gentle, even heat distribution to help create perfect pies. The extra-large size is ideal for a large strawberry pie or for roasting meats and vegetables. The dish goes effortlessly from freezer to oven to table. Emile Henry 12-in. Provencale Le Grand Pie Dish, Azur

• For strawberry tarts, just replace the pie pastry with individual tart shells. Follow the same instructions as the pie.

• To change this strawberry pie recipe into one of the nicest fresh raspberry desserts, substitute 6 cups of fresh raspberries for the strawberries. An easy raspberry pie recipe.

• Replace the strawberries with about 7 cups of sliced fresh peaches (about 7 medium peaches) for an easy peach pie recipe. To prevent the peaches from browning dip them in a mixture of ascorbic acid and water or lemon juice and water. Drain well before adding to the pie.