1970's French Strawberry Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 14, 2012
I loved this and it was a big hit after a summer bbq! I followed the review that suggested adding icing sugar to the cream cheese - added about 1/3 of a cup. Also used sugar cookie dough to create the crust.
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Photo by Sharon Power Smith

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Reviewed: Jul. 15, 2012
My husband has fond memories of this pie from a previous neighbour. I had to make some changes for my family's preferences though. I live in Canada, I couldn't find a premade shortbread crust, I used the Joy of Baking's recipe for it. I don't have a tart pan, I used my 9 inch springform instead. My son doesn't eat cream cheese, I used President's Choice Dark Chocolate sauce instead. I had to add about 3/4 cup of water to the strawberry sauce, it was way too thick, I cut the sugar to 1/2 cup which was good for us, I used my immersion blender to puree. Next time I will use 1 tbsp cornstarch and sieve the sauce as Baking Nana did for a nicer presentation. It was enjoyed by all but I didn't like the cloudiness of the sauce.
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Photo by the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada
Living In: Owen Sound, Ontario, Canada
Reviewed: Jul. 3, 2012
Hi! This is like my mom's recipe from '70s. The mashed mixture of cooked strawberries isn't suppose to be smooth. This is different from the packaged strawberry glazes that you can buy. A little more rustic I guess. After the glaze is cooked, it will look like strawberry jam. Hope everyone enjoys this pie because I sure do!
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Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA
Living In: Topeka, Kansas, USA

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Photo by Baking Nana
Reviewed: Jul. 1, 2012
I made this for Faceless Frenzy July 2012. For the shortbread crust I mixed 1/2 cup of softened butter with 1 Cup flour and 1/4 powdered sugar until it was crumbly then patted it into a tart pan. Bake for about 25 minutes at 350. The cream cheese layer needed a little sweetening - I would add a couple of tablespoons of powdered sugar to it. As for the glaze, I didn't want it chunky so a used a hand held blender to puree the strawberries in the pan - it was still to chunky so I ran the sauce through a fine mesh sieve and the glaze was perfect and glossy. I will make this again - it is beautiful.
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Photo by Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA


 
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