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Strawberry Almond Pie
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CRUST:
1/2 cups crushed pecan shortbread cookies
1/4 cup blanched slivered almonds
1/3 cup butter, melted
FILLING:
6 cups fresh strawberries, hulled
1 cup white sugar
3 tbl.corn starch
1/3 cup water
1/4 tsp. salt
1/2 tsp. almond extract
Preheat oven to 350 degrees.
In a 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.
Mash enough strawberries to equal 1 cup. In a 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.
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.
May use a shortbread ready made crust.
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