FRESH STRAWBERRY PIE

5 cups strawberries, cleaned and hulled*
3 tablespoons cornstarch
1 cup granulated sugar
2 tablespoons lemon juice
1 (9-inch) baked pie crust made with 2 tablespoons granulated sugar
FOR TOPPING:
1 cup heavy (whipping) cream, chilled
2 tablespoons confectioners' sugar

Separate the strawberries into 2 piles. Slice the berries in 1 pile in half (if the berries are large, slice them 1/4-inch thick). Crush the remaining berries with a potato masher in a large bowl.

Combine the crushed berries, cornstarch, granulated sugar, and lemon juice in a medium saucepan. Cook and stir over medium heat until the mixture comes to a boil and is thick and translucent. Remove from the heat and cool to lukewarm.

Gently stir in the sliced berries and pour into the baked crust. Refrigerate 4 hours to overnight.

Whip the cream and confectioners' sugar together and spread over the pie.

*Substitute fresh peaches or apricots when they are in season.

Makes 1 (9-inch) pie; serves 8 or more
Source: The Fannie Farmer Baking Book by Marion Cunningham 1984