Fresh Strawberry Almond Pie

Ingredients

• Servings: 1
• 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 sugar
• 3 tablespoons cornstarch
• 1/3 cup water
• 1/4 teaspoon salt
• 1/2 teaspoon almond extract

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• 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.
• 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.
• 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.