 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
I found this recipe in a very old cookbook and made it for a family picnic. The pie was gone in no time. It's a perfect summertime treat. Ingredients:
1 pastry shell (9 inches), baked |
1/2 cup slivered almonds, optional |
filling: |
1/2 cup sugar |
3 tablespoons cornstarch |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
2 cups milk |
1 egg, lightly beaten |
1/2 teaspoon vanilla extract |
1/2 teaspoon almond extract, optional |
1/2 cup heavy whipping cream |
glaze: |
1/2 cup crushed strawberries |
1/2 cup water |
1/4 cup sugar |
2 teaspoons cornstarch |
3 cups fresh strawberries, halved |
whipped cream, optional |
Directions:
1. Cover bottom of pie shell with nuts if desired; set aside. In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir a small amount into egg; return all to the saucepan. Cook and stir until almost bubbly. Reduce heat; cook and stir 1-2 minutes more (do not boil). Remove from the heat; stir in vanilla and almond extract if desired. Cool to room temperature. Whip cream; fold into filling. Pour into pie shell. Chill for at least 2 hours.
2. About 2 hours before serving, prepare glaze. Combine crushed strawberries and water in a large saucepan; cook for 2 minutes. Combine sugar and cornstarch; gradually stir into the berries. Cook until thick and clear, stirring constantly. Strain. Cool for 20 minutes.
3. Meanwhile, arrange berry halves over filling; pour glaze evenly over berries. Refrigerate for at least 1 hour. Garnish with whipped cream if desired. Yield: 6-8 servings.
|
|