Glazed Strawberry Pie

1 9-inch pie crust, prebaked
1/4 cup sugar
3 Tbs. cornstarch
1 cup cran/raspberry concentrate, thawed, undiluted
3/4 cup water
4 cups strawberries, rinsed, hulled, dried, and halved

Prep time: 4 hours 30 minutes
Yield: 8 servings

In a 2-quart saucepan, mixt together the sugar and cornstarch. Gradually stir in the cran/raspberry concentrate and water until smooth. Over medium heat, bring to a boil, stirring constantly. Boil for 1 minute. Remove the pan from the heat and cool completely.

Gently fold in the strawberries and spoon the filling into the baked pastry shell. Refrigerate for 4 hours or until set.

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