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Saturday, August 29, 2015

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.

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