Sunday, June 22, 2008

Fruit Pies

Strawberry Pie

2 Qt strawberries rinsed and hulled; sliced or chunked
1 pre-baked deep dish pie shell
1 recipe of strawberry glaze

Mix berries and glaze together. Turn onto pre-baked pie shell. Refrigerate at least 1 hour before serving. Serve with Sugar free Cool Whip topping.

Strawberry Glaze

1 C berries crushed or pureed
¾ C water
¾ C Splenda
3 T corn starch

I use the magic bullet.

Mix all ingredients together in the magic bullet. Blend. Bring to a boil over medium heat in a saucepan. Stir until thickened. Cool. Mix with berries to make pie or tarts.

Blueberry or Mixed Berry Pie

4 pints of berries, rinsed
1-1 ¼ C splenda
¼ C flour
2 t cinnamon
1 deep dish pie shell
Pastry to top ( I use pre-made pie crust – unroll and top the pie)

Mix berries, Splenda, flour and cinnamon together in a large mixing bowl. Turn onto a unbaked deep dish pie shell. Top with unrolled pie crust dough. Pinch seams together. Make steam slits in top pie dough before cooking. Cook in a pre-heated oven at 3500 for approximately 40-45 minutes. Best when made a day ahead of time. Top with sugar free cool whip topping.

No comments: