Because I added additional ingredients to the original Strawberry Pie recipe in my cookbook, and took the topping from another recipe in the book, I renamed it the title you see here to represent my new creation. It really was very good, I think vanilla ice cream compliments the nutty praline topping very well in this recipe. This remix version makes 2 pies, I gave one to my neighbor for Mother's Day, and cut out the hearts to symbolize Love. She cried when she received it. She and her hubby really enjoyed it. I am confident that you and your family will too.
Shape pie crust to pie pan and bake in a preheated 375 degree oven F. for about 10 minutes, and allow to cool.Combine sugar, corn starch, cold water, salt, & white Karo syrup in a medium size sauce pan and let come to a boil, then boil about 2 to 3 minutes, till mixture is clear.Remove from heat &
Stir in crushed Strawberries, can of cherry pie filling, and cherry liqueur, stir to mix.
Pour filling into cooked pie crusts. Then add praline topping.
PRALINE TOPPING: Blend brown sugar, flour, softened butter and chopped nuts together until crumbly. then sprinkle mixture evenly over both pies.Cut out valentine hearts with left over pie crust dough.(optional) Top with the hearts if using(OPTIONAL) BRUSH TOP OF HEARTS WITH MILK OR EGG WASH. Sprinkle raw sugar over top of hearts.
Place pies on a cookie sheet and bake @ 400 degrees F. for 20 minutes until golden brown.
NOTE: Homemade crust: Use 1 cup butter(2 sticks) 6 Tablespoons sugar, 2 2/3 cups all purpose flour, 1/2 teaspoon salt. Mix all of the ingredients together, divide in half, and Roll out on a floured surface to shape of pan, then bake @ 375 degrees for 10 minutes. Can also process crust ingredients in a food processor.