Italian Strawberry Pie Print Email

1 pie shell, baked
8 oz mascarpone cheese
2 TBS amaretto
1 cup plus 2 TBS sugar
2-3 pints strawberries
1/4 cup cornstarch
1 cup water
lemon juice
red food coloring
fresh mint leaves

Bake pie shell according to directions. In a bowl, combine mascarpone, amaretto and 2 TBS sugar and blend until smooth. Spread cream into cooled pie shell and refrigerate.

Wash and trim berries, setting aside 2/3 of the nicest ones. Chop remaining berries. Whisk together cold water, cornstarch, remaining sugar, lemon juice and lemon juice in a saucepan, adding enough red food coloring for a deep color. Add berries – taste and adjust with more sugar and/or lemon juice. Cook over a medium high flame until sauce boils and thickens. Can be pureed at this point with a blender/immersion blender. Transfer to a bowl and refrigerate.

Pour 1/3 to 1/2 of the cooled strawberry sauce into the prepared pie shell. Arrange a layer of whole berries on top and brush with glaze, build a pyramid of berries, glazing each layer and filling in gaps with split berries. Brush well with glaze and refrigerate. Decorate generously with mint leaves just before serving. –Chef Mick Rosacci, Tony’s Meats & Specialty Foods