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    Fresh Strawberry Almond Pie


    Source of Recipe


    Aunt Saunny

    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 corn starch
    1/3 cup water
    1/4 teaspoon salt
    1/2 teaspoon almond extract

    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.
    Makes 1 - 9 inch pie



 

 

 

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