It 's a toss up which is more delicious, the filling or the crust on this amazing pie. The crust is made from crushed shortbread cookies and almonds, and the filling is fresh strawberries smothered in a strawberry glaze. And the whole thing is topped with
INGREDIENTS (for 8 servings):
- 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 cornstarch
- 1/3 cup water
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract
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.