1 Stick or 1/2 packet of our
-pie crust mix
6 c Strawberries (about 1 1/2
-qts.)
1 c Sugar
3 tb Cornstarch
1/2 c Water
-Red food color
1 pk (3 oz.) cream cheese,
-softened
Prepare 9″ Baked Pie Shell as directed on package. Cool. Mash enough
berries to measure 1 cup. Stir together sugar and cornstarch.
Gradually stir in water and crushed berries. Cook over medium heat,
stirring constantly, until mixture thickens and boils. Boil and stir
1 minute. Stir in few drops red food color; cool. Beat cream cheese
until smooth; spread on bottom of cooled baked pie shell. Fill shell
with remaining berries; pour berry mixture over top. Chill at least 3
hours or until set.
Fresh Raspberry Pie: Substitute 6 cups raspberries for the
strawberries.
Fresh Peach Pie: Substitute 5 cups sliced peaches (7 medium) for the
strawberries. To prevent peaches from darkening, use a granulated
ascorbic acid mixture as directed on package.
Yields
1 servings
