This is my absolute favorite recipe for making Fresh Strawberry Pie. I got
the recipe from a friend who wins Blue Ribbons for her baked goods at the
Iowa State Fair. One of my favorite things to do in late spring is to pick
strawberries, make them into this pie and then sit out on the patio &
3/4 to 1 c. sugar
4 Tbs.* gelatin, the flavor of fruit used
2 Tbs.* cornstarch
1 c. water
fresh or thawed fruit, drained (I cut strawberries in half)
1 baked piecrust
whipped cream or whipped cream topping
Do lst to let cool in time: Mix together sugar, gelatin & cornstarch,
and add to water. Boil 2 minutes. Cool until thickened but not completely jelled.
Bake piecrust (pricking holes in bottom/sides) and cool.
Mix about 2 oz. of cream cheese with 2 Tbs. of sugar/gelatin mixture; spread over bottom of piecrust to seal holes.
Put well-drained fruit into crust and pour cooled sugar/gelatin mixture over top.
Refrigerate until thoroughly chilled. Top with whipped cream.
*You may want to use 4 1/2 Tbs. gelatin and 2 1/2 Tbs. cornstarch if you cut up the fruit and add sugar to sweeten fruit