1 qt. fresh strawberries
1 1/3 c. sugar
1 1/4 c. cold water
1/4 c. cornstarch
1 can evaporated milk, chilled
1 tbsp. lemon juice
Red food coloring
1 baked pie shell
1/8 tsp. salt

Wash, drain and hull strawberries. Large strawberries should be cut in half. Place sugar and 1/2 cup cold water in saucepan. Bring to boiling. Set aside. Dissolve cornstarch in remaining 3/4 cup cold water. Cook over low heat, stirring constantly until thickened and clear. Add salt, lemon juice and enough red food coloring to make a bright red shade. Pour hot mixture over berries. Mix gently and cool. Place in baked pie shell. Garnish with rosettes of whipped evaporated milk. To make rosettes put whipped cream through pastry bag. Makes a 9 inch pie. Peaches or cherries can be substituted for strawberries.