Cook sugar, water and cornstarch until thick.
Add strawberry jello, strawberry flavoring and food coloring.
Let cool.
Put fresh strawberries in cooked pie shell and pour filling over strawberries.
(Can smooth filling, a little, on pie shell before putting strawberries in shell.)
Bring water, salt and sugar to a boil.
Mix cornstarch with a little of the water.
Add to boiling mixture.
Stir in jello and cook until clear; then cool.
Place fresh washed strawberries in a baked pie shell (be sure you have drained them well and lay on paper towels to pat dry).
Pour thickened filling over berries. Refrigerate pie several hours.
Serve with whipped cream.
Garnish with a whole fresh strawberry with each serving.
Fit pastry into 9-inch pie pan and prick generously with fork. Bake in hot oven (450\u00b0) for 10 to 12 minutes.
Cool.
Line baked pastry shell with 3 cups strawberries.
Simmer 1 cup strawberries and 3/4 cup water in saucepan about 3 to 4 minutes.
Combine cornstarch and sugar; add to cooked fruit.
Cook until syrup is thick and clear, stirring constantly.
Add lemon juice and red food coloring; cook slightly.
Pour over berries in pastry shell. Chill thoroughly.
Serve with whipped cream.
In bottom of pie crust, cut 1 banana in each.
Cream together cream cheese and sugar.
Set aside.
Mix Cool Whip according to directions.
Mix Cool Whip and cream cheese-sugar together.
Put over banana in crust.
Top with strawberry pie filling.
Chill for 4 hours.
Cook in saucepan the strawberry pie filling, chunk pineapple, sugar and cornstarch until it thickens.
Take it off heat.
Add the strawberry Jell-O and red food coloring.
Let cool.
Add the bananas.
Pour into baked pie shell.
Top with Cool Whip and chopped pecans.
Prepare favorite pastry for 2 crust pie; line pie plate.
Fill with 3 cups fresh apricot halves.
Combine 1 cup sugar, 3 tablespoons flour and 1/4 teaspoon nutmeg; sprinkle over apricots. Drizzle 1 tablespoon lemon juice over fruit and dot with 1 tablespoon butter.
Adjust top crust, cutting slits for escape of steam.
Bake at 425\u00b0 for 25 to 30 minutes.
Use beater to smooth cream cheese, milk and vanilla together. Add lemon juice and stir until completely blended.
Divide equally into 2 crusts.
Top with strawberry pie filling (can also use blueberry or cherry).
Top with Cool Whip.
Heat oven to 425\u00b0.
Prepare pastry for 2-crust pie.
Stir together sugar, flour, nutmeg, cinnamon and salt.
Mix lightly with apples.
Pour into pastry lined pie pan.
Dot with butter. Cover with top crust and cut slits.
Seal and flute.
Bake 40 to 50 minutes or until crust is brown and juices bubble through slits.
egrees F.
Unroll one pie crust onto a lightly floured
egrees.
Grease 9 inch pie dish.
Combine the flour
Classic Pie Crust:
Add
ress into a 9 inch pie pan.
Prick well all
he pre-baked pie shell.
While the strawberry glaze is cooling
Once boiling, allow to boil for three minutes. Remove from heat
Bake pie shells and let cool. Mix sugar, cornstarch and water. Bring to a boil and cook until thickens. Take off heat and add Jell-O; stir well and let cool. After pie shell has cooled, put whole or cut up strawberries in the shell. When the filling is cooled, pour over strawberries in shell. Refrigerate until set. Top with Cool Whip. This recipe makes 2 pies. To make 1, use 1/2 of the ingredients.
Bake and cool the prepared pie crust. Set aside.
In
uty foil. Bake at 350 for 8 minutes.
Remove foil
(190 degrees C). Press pie crust pastry into a 9
Stir together the cornstarch, Karo syrup and water.
Put on stove and cook until clear.
Cook 1 to 2 minutes.
Add sugar-free jello and cook 2 minutes on low heat.
Use 6 packets of Equal in 1 quart of fresh or frozen strawberries.
Combine with cornstarch mixture and put in baked pie crust.
Put Cool Whip on top when cool.
Place in refrigerator.
to 2 teaspoons of strawberry pie filling in a line through