Fresh Strawberry Almond Pie

By carvalhohm

Ingredients

• 1 1/2 c pecan shortbread cookies, crushed ( I use Keebler pecan sandies)
• 1/3 c blanched slivered almonds
• 1/3 c melted unsalted butter
• 6 c strawberries, hulled
• 1 c sugar
• 3 T cornstarch
• 1/3 c water
• 1/2 almond extract (or vanilla will work too)

Details

Adapted from community.qvc.com

Preparation

Step 1

Preheat oven to 350. In a small bowl combine the cookie crumbs, almonds, and melted butter. Press on the bottom and up sides of a 9in pie plate. Bake 8-10 mins. Cool.

Mash enough of the strawberries to equal 1 cup. In 2 qt saucepan, combine sugar, and cornstarch. Stir in mashed strawberries and water. Cook over medium heat stirring constantly until mixture thickens and comes to a full boil. Boil for 2 minutes.,Remove from heat.

Stir in almond extract, cool for 15 minutes. Fill pie shell with remaining strawberries. Pour cooked mixture over fresh berries. Refrigerate for at least 3 hours. Garnish with whipped cream if desired.

*Keebler Pecan Sandies*

1/2 C. Vegetable Shortening
1/2 C. Sugar
1/2 C. Powder Sugar
1 Egg (beaten)
1/4 tsp. Salt
1/2 tsp. Cream of Tarter
1/2 tsp. Baking Soda
1 tsp. Vanilla
1 3/4 C. Flour
1/2 C. Finely Chopped Pecans

Preheat oven to 350 degrees. Measure flour, cream of tartar, and baking soda together and set aside. Beat vegetable shortening and sugars together until fluffy. Add vanilla, salt, and egg to sugars and butter mixture beat until smooth. Add flour, baking soda, and cream of tarter to sugar and shortening mixture about a third at time. Beat until completely mixed through. Dough will seem a little thick. Stir pecans into cookie dough with a spoon and blend well.
Chill dough for 30 – 45 minutes.

Roll cookie dough into a 1 – 1 1/4 inch balls and place on ungreased cookie sheet. Flatten balls to 1/4 inch thick. Bake in a preheated oven for 12 – 15 minutes until they are slightly golden.