Fresh Strawberry Pie

 Fresh Strawberry Pie

Recipe From Betty Crocker’s Recipe Card Library 1971

9-inch pie shell

6 cups of Strawberries

1 Cup Sugar

# TBSP Cornstarch

½ cup water

Red food color (opt)

3 oz cream cheese softened

Prepare your 9-inch pie crust and let cool. Mash enough berries to measure 1 cup. Stir together  sugar and cornstarch. Gradually stir in water and the crushed berries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute. Stir in red food coloring (if desired); cool.

Beat cream cheese until smooth; spread on bottom of cooled baked pie shell. Fill shell with the remaining berries; pour berry mixture over the top. Chill at least 3 hours or until set.

Variations: Fresh Raspberry pie. Sub 6 cups of raspberries for the strawberries.

Fresh peach pie Sub 5 cups sliced peaches for the strawberries. To prevent peaches from darkening use lemon juice or ascorbic acid.