Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Prep:
1 Hr 25 Min
Cook:
35 Min
Method:
Convection Oven
Ingredients
- 1 1/2 c
- pecan shortbread cookies, crushed
- 1/4 c
- slivered almonds blanched
- 1/3 c
- butter, melted
- 6 c
- fresh strawberries, hulled
- 1 c
- sugar
- 3 Tbsp
- cornstarch
- 1/3 c
- sprite
- 1/4 tsp
- salt
- 1/2 tsp
- almond extract
CRUST INGREDIENTS
FILLING
How to Make Strawberry Almond Pie
- 1Preheat oven to 350 degrees F (175 degrees C).
- 2In 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.
- 3Mash 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.
- 4Stir 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.
