Fresh Strawberry Pie With Almond Graham Crust 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 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!

STRAWBERRY PIE

Steps:

• Beat pudding mix and milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Let stand 5 min. or until slightly thickened. Meanwhile, arrange strawberries over top of pie.
• Spoon gelatin over strawberries. Refrigerate 3 hours or until firm. Serve topped with COOL WHIP.

CONTEST-WINNING FRESH STRAWBERRY PIE

Steps:

• In a large bowl, combine the flour, oats, pecans, sugar and salt; stir in the butter until blended. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 400° for 12-15 minutes or until lightly browned. Cool on a wire rack. , For filling, combine sugar and cornstarch in a saucepan. Gradually stir in water and corn syrup; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. , Arrange berries in the crust. Carefully pour gelatin mixture over berries. Refrigerate for 2 hours or until set. Refrigerate leftovers.

STRAWBERRY GLAZED PIE

Steps:

• Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
• Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
• Chill until well set. Serve topped with whipped cream.