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By Craig Claiborne
Sprinkle the bottom of the baked pie shell with the granulated sugar and bread crumbs.
Pour the pastry cream into the shell and completely cover the cream with the strawberries, symmetrically arranged.
Heat the currant jelly slowly until it is melted. Strain it. Stir in the kirsch.
Using a large paint brush, coat the strawberries with the jelly.
Pour a little confectioners’ sugar into a small wire sieve and sprinkle around the rim of the pie. Chill until serving time.
© 1966 Craig Claiborne estate. All rights reserved.