Ingredients

1 cup sugar
3 tablespoons cornstarch
1 cup water
2 tablespoons white corn syrup (Karo)
3 tablespoons strawberry-flavored gelatin powder
1 quart fresh strawberries
Whipped cream, optional
10-inch baked pie shell

Yield: 6 servings

Directions

Stir together in a medium saucepan the sugar and cornstarch. Stir in cold water and corn syrup. Bring to a boil and cook, stirring, until thick and smooth. Stir in the gelatin powder and stir to dissolve. Cool until lukewarm.

Hull strawberries, selecting medium berries for nearly matching sizes. Arrange points up in the baked pie shell. Pour cooked strawberry glaze, still warm, over berries. Chill at least 3 hours. Garnish pie with whipped cream, if desired.

Variation: In peach season, substitute peach-flavored gelatin and 6 to 8 fresh peaches, peeled and sliced and tossed with fresh lemon juice.