When fresh strawberries are in season, a luscious pie is one of the most declious ways to serve them. The mild flavor of cottage cheese blends well with the tart-sweet flavor of the berries.
Pies and Tarts #47, Card #25
- 1 baked 9-inch pie shell
- 1 quart fresh strawberries washed and hulled
- 3/4 cup sugar
- 1/2 cup water
- dash salt
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 cup whipping cream
- 1/2 cup small-curd creamed cottage cheese
- 1/8 teaspoon almond extract
Prepare and bake the pie shell. Cool.
Mix 1 cup berries, 1/2 cup sugar, water, salt, and lemon juice. Refrigerate remaining berries.
Turn mixture into blender container. Add cornstarch. Whirl until blended. Put in small saucepan. Cook, stirring until thickened. Cool to room temperature. Set aside.
Whip together until as stiff as possible 2/3 cup of the cream, remaining sugar, cottage cheese, and almond extract. Spread in bottom of cooled pie shell. Spoon 3/5 cup glaze over cheese layer.
Cut remaining whole berries in half. Arrange, cut side down, in single layer on pie, mounding remaining berries in center. Cover with remaining glaze.
Chill 5 to 6 hours or until firm. When ready to serve, whip remaining cream an duse to garnish pie.
MCMLXXXII Collectors House, Inc. All Rights Reserved Printed in Norway