STRAWBERRY ALMOND PIE RECIPE

Ingredients:

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



Directions:

1. Preheat oven to 350 degrees.

2. In a small bowl, stir together all crust ingredients. Press on bottom and up sides of a 9-inch pie plate.

3. Bake for 8 minutes. Cool completely.

4. Mash enough strawberries to equal 1 cup.

5. In a 2-quart saucepan, combine sugar and cornstarch. Stir in mashed berries and water.

6. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (8 to 15 minutes).

7. Boil 1 minute; remove from heat.

8. Stir in salt and almond extract; cool 10 minutes.

9. Fill baked crust with remaining fresh strawberries; pour cooked mixture over fresh berries.

10. Refrigerate at least 3 hours. Garnish with whipped cream.