Fresh Strawberry Almond Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The secret is in the crust! This pie is perfect when topped with whipped cream and walnuts. Ingredients:
1 1/2 cups crushed pecan shortbread cookies |
1/4 cup blanched slivered almonds |
1/3 cup butter, melted |
6 cups fresh strawberries, hulled |
1 cup white sugar |
3 tablespoons cornstarch |
1/3 cup water |
1/4 teaspoon salt |
1/2 teaspoon almond extract |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In small bowl, stir together all crust ingredients. Press on bottom and up sides of a 9-inch pie plate. Bake for 8 minutes. Cool completely.
3. Mash enough strawberries to equal 1 cup. In 2-quart saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (8 to 15 minutes). Boil 1 minute; remove from heat.
4. Stir in salt and almond extract; cool 10 minutes. Fill baked crust with remaining fresh strawberries; pour cooked mixture over fresh berries. Refrigerate at least 3 hours. Garnish with whipped cream and walnuts if desired.
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