Fresh Strawberry Almond Pie Food

FRESH STRAWBERRY ALMOND PIE

Steps:

• 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.

FRESH STRAWBERRY PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Arrange sliced strawberries over crust. In a saucepan over medium heat, combine mashed strawberries, sugar and cornstarch. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool for 15 minutes; pour over sliced strawberries. Arrange strawberry halves on top of pie. Refrigerate for 2-3 hours. , Just before serving, whip cream with sugar and, if desired, almond extract until stiff peaks form. Serve with pie.

STRAWBERRY ICEBOX PIE WITH ALMOND CRUST

Steps:

• For crust:
• Position rack in center of oven; preheat to 350°F. Butter 9-inch-diameter glass pie dish. Coarsely chop almonds in processor. Add graham cracker crumbs and sugar; process until finely ground. Add butter; process until evenly moistened. Press crumb mixture onto bottom and up sides of prepared pie dish.
• Bake crust until set, about 12 minutes. Cool completely on rack.
• For filling:
• Place 2 cups strawberries in medium saucepan. Mash strawberries with potato masher until chunky. Add sugar, cornstarch, and lemon juice. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 3 minutes. Transfer mixture to bowl. Cool to room temperature. Stir in remaining 3 cups strawberries and grated orange peel. Mound filling in crust. Chill pie until cold and set, at least 2 hours and up to 6 hours.
• Using electric mixer, beat cream in large bowl until peaks form. Spread whipped cream decoratively over filling. Cut pie into wedges and serve.

FRESH STRAWBERRY PIE WITH ALMOND GRAHAM CRUST

Steps:

• Set oven to 350°F (position oven rack to second-lowest position).
• Butter a 9-inch glass pie plate.
• In a food processor coarsely chop the almonds, then add in the graham cracker crumbs and sugar; process until finely ground.
• Add in the melted butter and process until evenly moistened.
• Press the crumb mixture into the bottom and up the sides of the pie plate.
• Bake until set (about 10-12 minutes) cool completely before filling.
• To make the filling: place 2 cups strawberries in a medium saucepan and mash with a potato masher until chunky.
• Add in the sugar, cornstarch, lemon juice and food colouring if using; stir over medium heat until the sugar dissolves and the mixture boils and thickens (about 3-4 minutes). transfer to a bowl; cool to room temperature.
• When the mixture is cooled add in the remaining 4 cups strawberries; mix to combine.
• Mound the filling into prepared crust.
• Chill until set (about 3 hours).
• Beat the 2 cups whipping cream with sugar (any amount to taste) until soft peaks form.
• Spoon or pipe the whipped cream decoratively around the edges of the pie.
• Serve and enjoy!

FRESH STRAWBERRIES WITH ALMOND CREME ANGLAISE

Steps:

• Put chopped almonds in a medium saucepan over medium heat. Cook, shaking pan occasionally, until fragrant and beginning to toast, about 3 minutes.
• Add milk, cream, sugar and egg yolks, and whisk well to combine. Cook, whisking almost constantly, until mixture thickens enough to coat the back of a spoon. Do not let it boil.
• While sauce is still hot, strain it through a sieve and let cool a bit. To serve, put a cup of strawberries in each dish, drizzle with warm sauce and garnish with slivered almonds. Sauce will keep, tightly covered, in refrigerator for up to 3 days.

STRAWBERRY ALMOND PIE

Steps:

• Beat egg whites in large bowl with mixer on high speed until soft peaks form. Add almond extract and baking powder; gradually beat in sugar. Continue beating until stiff peaks form. Gently stir in crackers and nuts. Spread onto bottom and up side of 9-inch pie plate sprayed with cooking spray.
• Bake 25 to 30 min. or until lightly browned. Cool completely on wire rack. Meanwhile, mix cornstarch, water, lemon juice and strawberries in medium saucepan on medium heat; cook, stirring constantly, until mixture thickens and begins to boil.
• Spread strawberry mixture in center of meringue shell. Top with COOL WHIP, leaving 1-inch border. Refrigerate 2 hours.

NOODLE'S FRESH STRAWBERRY PIE

Steps:

• For the crust: Mix together all ingredients (I use the food processor), press on bottom and sides of a 9-inch pie plate, and bake at 350-degrees for 8 minutes, or until crust is golden: cool completely.
• For the filling: Mash enough strawberries to equal 1 cup.
• Slice remaining strawberries, place in bowl, and sprinkle with sugar.
• Combine sugar, cornstarch, water and mashed strawberries in a heavy bottomed pot.
• Cook over medium heat, stirring constantly, until it thickens and boils.
• Boil 1 minute.
• Remove from heat and add salt and almond extract.
• Cool 10 minutes.
• Fill cooled crust with remaining, sliced strawberries.
• Pour cooked mixture over strawberries.
• Refrigerate at least 3 hours, or until set.
• Serve with whipped cream, if desired.
• Note: This is also good with peaches or blueberries- and I have subbed chocolate wafers for the shortbread cookies.
• Sometimes, if I'm feeling citrusy, I omit the almond extract and add some grated orange or lemon zest.

FRESH STRAWBERRIES & AMARETTO CREAM PIE

Steps:

• Place almonds in a food processor; cover and pulse until almonds are finely ground. Add flour, confectioners' sugar and salt; pulse until blended. Add butter and shortening; pulse until butter and shortening are the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate for 30 minutes or until easy to handle., On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. deep-dish plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 425° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., In a large bowl, mash 1 cup strawberries with the lemon juice. Add water. In a large saucepan, combine sugar and cornstarch; stir in mashed berry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Transfer to a large bowl; stir in food coloring if desired. Refrigerate for 20 minutes or until cooled slightly, stirring occasionally., Fold in the remaining sliced berries; transfer to crust. Refrigerate for at least 3 hours or until set., In a small bowl, beat whipping cream until it begins to thicken. Add the sour cream, confectioners' sugar and amaretto; beat until stiff peaks form. Spread over filling. Top with additional strawberries and almonds if desired.

SUMMER FRESH STRAWBERRY PIE

Steps:

• Stir sugar, cornstarch, and salt together in a medium saucepan. Add 3 tablespoons water and mix into a paste.
• Bring remaining water to a boil in a pot. Add to sugar mixture slowly. Let mixture simmer over low heat, stirring constantly, until thick and clear, about 5 minutes. Remove from heat. Add lemon juice, almond extract, and red food coloring.
• Let mixture cool for at least 15 minutes; fold in strawberries. Pour into the prepared pie crust. Chill until set, at least 1 hour.
• Whip heavy cream in a mixing bowl using an electric mixer; add confectioners' sugar slowly until combined. Spread topping over chilled pie.