Glorious Sunrise Pie

Extreme close-up!

I already miss the summer warmth and it's only been a few days of cooler weather. Last week I had the best strawberry in my entire life. It reminded me of warm summer nights and this tasty delight.

This fabulous pie came into creation during the summer of 2007. My dear friend Annie and I were spending our summer going to school and working in San Luis Obispo. It was a wonderful summer filled with many great treats and long, annoying public speaking classes. This was Annie's creation (but I'm going to share it anyway) and it's definitely a keeper. We acquired blood orange juice at the farmer's market. You may be able to find blood orange juice at your farmer's market or simply substitute tangerine juice, but that blood orange juice really puts it over the top. Speaking of over the top... We lined the inside shell of this last pie with chocolate and created a chocolate lattice top. It was so good. Make this and you won't be disappointed!

Glorious Sunrise Pie

Makes 1 9" pie

Ingredients

• 1 9” prepared piecrust - your favorite recipe or frozen
• ¼ cup sugar
• 3 tablespoons cornstarch
• 1 cup blood orange or tangerine juice
• ¾ cup water
• 4 cups sliced fresh strawberries
• Chocolate for lining piecrust and creating a lattice (optional) 

Method

1. In a sauce pan add sugar and cornstarch.
2. Gradually stir in juice and water.
3. Bring to boil.
4. Boil for 1 minute.
5. Cool completely.
6. Stir in sliced strawberries.
7. Place in piecrust.
8. Refrigerate for 3 to 4 hours.
9. Devour!