National Strawberry Sundae Day sounds like a sweet day to me. Celebrated each year on July 7, your opportunity to enjoy a sweet delicious dessert. Strawberries are favorites of many and no better way to enjoy them than on a strawberry sundae.
3 quarts (about 3 pounds) of fresh strawberries,rinsed and hulled
1 tablespoon powdered pectin (Sure Jell)
Pinch of salt
3 tablespoons corn starch, dissolved in 1/4 cup of water
1 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1 pre-baked pie shell
Slice 1 heaping quart of the strawberries for the filling and halve 2 heaping cups of your best looking ones for the pie top. Halve another 2 cups of strawberries, place in a food processor and puree until smooth.
Measure out 1 1/4 cups of the puree and transfer into a medium saucepan along with sugar, pectin and salt. Bring to a simmer over medium heat, whisking frequently. Continue to simmer so that mixture foams, about 1 minute longer. Remove from heat; skim foam from the surface. Return saucepan to medium heat, slowly whisking in cornstarch mixture. Continue to whisk until mixture is stiff. Stir in lemon zest and vanilla.
Transfer 1/4 cup of the mixture to a small bowl. Whisk in up to 2 tablespoons of water for the glaze. Transfer remaining mixture to a medium bowl, placing a sheet of plastic wrap directly on the surface. When mixture has cooled to room temperature, stir in sliced strawberries and turn into baked pie shell. Arrange halved strawberries over to; brush with glaze and refrigerate until ready.
The pie can be made several hours ahead. Serves 6 people.
Thanks to USA Weekend for this Strawberry pie recipe