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Orange Blossom-Strawberry Pie

6 cups strawberries
3/4 cup sugar
3 tablespoons cornstarch
1 teaspoon orange peel, grated
6 tablespoons water
2 tablespoons orange juice, frozen concentrate, thawed
9-inch pie crust

Rinse strawberries and drainon paper towels; hull berries.

In a 1 1/2 quart sauce pan, combine sugar, cornstarch and orange
peel. In a blender, whirl 2 cups of the least perfect strawberries
with water until smoothly pureed; pour puree into pan, mixing
well. Cook, stirring often, over medium-high heat untilmixture
comes to a full boil, about 5 minutes. Stir in orange juice
concentrate to taste.

Arrange remaining strawberries, tips up, in pastry shell; evenly
spoon the hot cooked berry glaze mixture over the whole berries,
covering completely. Chill until glaze is cool and set, at least
one hour or, covered, up until the next day.

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