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Sugar and Spice Strawberry Pie
- Makes: 8 servings
Strawberry gelatin is used to make the light glaze that coats the berries in this bright red summer pie.
rolled refrigerated unbaked piecrust (1 crust)
The Spice House Chicago Old Town Spiced Sugar or 2 teaspoons sugar mixed with 1/8 teaspoon ground cinnamon
ounce package (about 3 Tbsp.)
The Spice House Chicago Old Town Spiced Sugar or cinnamon-sugar (optional)
Let piecrust stand at room temperature as directed on package. Line a 9-inch pie plate with piecrust; fold under edge. Crimp as desired. Prick pastry all over with a fork. Sprinkle 2 teaspoons Chicago Old Town Spiced Sugar on the bottom crust. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden. Cool on a wire rack. Set aside.
In a small saucepan, combine sugar (the amount of sugar depends upon the sweetness of the berries), cornstarch and salt. Stir in water. Bring to boiling; reduce heat. Stir in strawberry-flavored gelatin. Cook and stir over medium heat until thickened; remove from heat. Transfer gelatin mixture to a large bowl; cover and let cool to room temperature (about 1 hour).
Meanwhile, remove stems from strawberries. Cut any large strawberries in half lengthwise. Add berries to cooled gelatin mixture; stir gently to coat. Spoon strawberry mixture into cooled pastry shell. Cover; chill at least 4 hours or until firm. To serve, top with whipped cream. Sprinkle with additional spiced sugar, if you like. Makes 8 servings.
(Sugar and Spice Strawberry Pie)
Servings Per Recipe 8, fiber (g) 2, sodium (mg) 155, chol. (mg) 25, cal. (kcal) 282, pro. (g) 2, Fat, total (g) 13, carb. (g) 41