This pie is just wonderful. It looks beautiful and it tastes great. FYI: Strawberries need to marinade overnight and the pie needs to 4 to 6 hours to set up.
-3 quarts of fresh strawberries, hulled & marinaded (Marinade recipe below)
-1 deep dish pie crust
-2 cups reserve strawberry marinade
-1 3oz package of strawberry jello
– 1/2 cup corn syrup
-1/2 cup sugar
-1/4 cup cornstarch
-1 tablespoon lemon juice
-1 teaspoon vanilla
-1 cup sugar
-4 cups water
-1 pinch of salt
The night before
-Boil all ingredients until sugar is completely dissolved and let cool.
-While that is cooling, wash and hull the strawberried. You can either leave the berries whole or cut them in half.
-In a large glass bowl, pour the cooled marinade over the strawberries and refridgerate overnight.
The day of
-Prepare your crust according to directions on the package (for an extra kick, i brushed the crust with butter and sprinkled sugar on it before I baked it.)
-Drain the strawberries, reserving 2 cups of the marinade
-In a saucepan combine, cornstarch with 1/2 cup of the reserved marinade, stir well until all cornstarch is dissolved.
-Add the rest of the marinade, corn syrup, sugar, lemon juice and jello and bring to a boil to thicken
– Remove from heat, stir in vanilla and let cool at room temperature for 45 minutes.
-Meanwhile, arrange the strawberries in the pie crust. You want to mound them up in the center so that you have a nice tall pie. If you sliced the berries in half, make sure to keep the sliced side down.
– When the Glaze has cooled down for 45 minutes drizzle the glaze all over the pie and make sure to let it get into the open spaces between the strawberries and refridgerate for 4 to 6 hours
-serve with whipped topping.
Tips: I actually put the whole pie and the tin pie pan that the crust came in, in a bigger pie plate, the glaze did drip over the sides a little, but the pie plate caught all the overflow.