Enough ingredients for two - 9'' strawberry pies in baked pie crusts. Keep chilled.

(Makes 2 Pies, for 8 servings)
2 Store bought, Frozen Deep Dish 9" pie shells, baked per package
2 quart fresh strawberries, washed, stems removed (hulled).
3 oz. package strawberry Jell-o gelatin
½ cup corn syrup
½ cup sugar
1 cup sugar with 4 cups water for marinade
2 cups of the saved marinade juice
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 cup corn starch
Whipped Cream Topping

Directions for preparing the fresh strawberries:

1 cup sugar and a pinch of salt, boiled with 4 cups water until sugar is dissolved, then let cool. Place whole strawberries in a bowl and pour on the prepared sugar water to marinade. Cover and refrigerate for at least 6 hours or overnight. Next day; strain strawberries but save two cups of the juice.

Direction for Glaze and Pie:
In a saucepan combine cornstarch with ½ cup of the saved cold strawberry marinade juice, stir well to dissolve cornstarch then add another 1-½ cup of the saved marinade juice, then combine it with all the other ingredients except the vanilla and strawberries, bring to a boil to thicken, remove from heat and stir in vanilla, let cool at room temperature for 45 minutes. 
Arrange the strained strawberries either whole or cut-in-halves, divide the amount equally and place them into both 9" pre-baked pie shells, split glaze into two parts and pour over each pie, cover pies with plastic wrap and refrigerate 4 to 6 hours, slice each pie into 4 pieces and scoop it on serving dishes, top with Cool Whip or preferably homemade whipped cream before serving.

Strawberry Pie Reminiscence