Fresh Strawberry Pie Recipe
Ingredients
| Strawberries | 7 1/2 Cup (16 tbs) | |
| 1 1/2 tablespoons sugar substitute or 3 tablespoons granulated fructose | ||
| Cornstarch | 2 1/2 Tablespoon | |
| 1 teaspoon sugar substitute or granulated fructose for whole berries | ||
| 1 prebaked single pie crust, cooled | ||
Directions
In a bowl, cut and mash enough strawberries to equal 1 1/2 cups.
Save large berries for topping.
Stir in 1 1/2 tablespoons of sugar substitute.
Spoon out 1/2 cup of the strawberry juice.
Some pulp may be in the juice, but that's okay.
Add the cornstarch to the juice, mix, and stir until smooth, making sure that there are no lumps.
In a nonstick saucepan, combine the strawberry pulp and the cornstarch mixture and cook over medium heat for 5 minutes or more, stirring constantly.
Bring to a boil until thickened; it will change from a milky color to clear.
Let cool slightly.
In another bowl, lightly toss the rest of the large whole strawberries with 1 teaspoon of sugar substitute.
When strawberry mixture is slightly cooled, spoon into the cooled baked pie crust.
Spread out evenly.
Push the whole berries into the pie in a decorative arrangement.
Save large berries for topping.
Stir in 1 1/2 tablespoons of sugar substitute.
Spoon out 1/2 cup of the strawberry juice.
Some pulp may be in the juice, but that's okay.
Add the cornstarch to the juice, mix, and stir until smooth, making sure that there are no lumps.
In a nonstick saucepan, combine the strawberry pulp and the cornstarch mixture and cook over medium heat for 5 minutes or more, stirring constantly.
Bring to a boil until thickened; it will change from a milky color to clear.
Let cool slightly.
In another bowl, lightly toss the rest of the large whole strawberries with 1 teaspoon of sugar substitute.
When strawberry mixture is slightly cooled, spoon into the cooled baked pie crust.
Spread out evenly.
Push the whole berries into the pie in a decorative arrangement.
Chef
