Growing up, my mom made the best pie ever - Strawberry Glaze Pie. My entire family loved it, and we were always able to quickly devourer it. Mike bought 4 or 5 pounds of fresh strawberries at the store a few days ago, which presented me with the perfect opportunity to make a gluten-free version of my mom's famous pie. This Strawberry Glaze Pie tastes As Good As Gluten, and, most importantly, as good as moms! This pie stays at it's best for about 1-2 days, so you'll want to eat it quickly (which shouldn't be a problem at all!).
Strawberry Glaze Pie
·6 cups fresh strawberries, sliced
·½ cup sugar
·2½-3 TBS cornstarch
·1 – 9” baked gluten-free pastry shell (I used my GF Super Easy Pie Crust recipe - prepare pie crust according to directions and bake at 350˚ for 10 minutes.)
For the glaze, mash 1 cup of soft strawberries in a small saucepan. Add 1 cup of water and bring to a boil. Simmer for 2 minutes, then strain liquid. Reserve liquid and discard mashed strawberries.
In the same saucepan, combine sugar and cornstarch. Stir in reserved liquid and cook until thick and bubbly. Set glaze aside to cool.
When glaze is cool, spread a scant of glaze on the bottom of the baked GF pie crust. Add sliced strawberries and then cover with remaining glaze. Chill for 2-3 hours.