Strawberry Almond Pie Food

STRAWBERRY ALMOND TART

Steps:

• In a medium mixing bowl, whisk together the flour, almond flour, sugar, and salt.
• Use your fingers to incorporate the butter into the flour mixture, until it resembles chunky, pea-sized crumbs. Stir in the milk until evenly combined. The crumbs should stick together when pressed between your fingers.
• Press two thirds of the crust mixture into the bottom of a 4×13 inch fluted tart pan (preferably with a removable bottom). Use gentle but firm pressure, and start with the bottom and work your way up the edges.
• Place the tart pan and the remaining crumble mixture in the refrigerator for 30 minutes.
• Meanwhile, in a medium mixing bowl, stir together the chopped strawberries, sugar, vanilla, and lemon juice until combined. Let sit at room temperature while the crust mixture is chilling.
• When ready to bake, preheat the oven to 350℉.
• Stir the arrowroot starch into the strawberry mixture. Remove the tart shell from the refrigerator, and fill with the strawberries and juices.
• Sprinkle the remaining crumbs on top, along with the sliced almonds.
• Place the tart pan on a rimmed baking sheet to catch any drips or overflow, and bake for 45-50 minutes, until the strawberry filling just begins to bubble, and the crumble topping is golden.
• Remove from the oven and let cool for at least 30 minutes before carefully removing from the tart pan and slicing. You may need to (carefully) run a thin knife around the removable bottom edge of the pan to release the tart.
• Serve warm or at room temperature with a dusting of confectioners sugar, or a scoop of vanilla ice cream or freshly whipped cream. Enjoy!!

STRAWBERRY AND ALMOND CRUMBLE

Steps:

• If I had to choose one thing that cooking could not make better, I'd have put good money that it would have been a bad (as in unripe and tasteless) strawberry. I'd almost be embarrassed even owning up to trying to improve it, were it not for the fact that I read an article by Simon Hopkinson, a revered British chef, in which he advised using said strawberries in a pie. So I did. Well, that's not quite true: I am lazier than him, so I made a crumble. I don't know what, how or why it happened, but this is a crumble of dreams. The oven doesn't, as you'd think, turn the berries into a red-tinted mush of slime, but into berry-intense bursts of tender juiciness. This is nothing short of alchemy: you take the vilest, crunchiest supermarket strawberries, top them with an almondy, buttery rubble, bake and turn them into the taste of English summer on a cold day. Naturally, serve with lashings of cream: I regard this is obligatory not optional.
• Preheat the oven to 400 degrees F. Put the hulled strawberries into your pie dish (I use a round one) and sprinkle over them the sugar, almond meal, and vanilla extract. Give the dish a good shake or two to mix the ingredients.
• Now for the crumble topping: put the flour and baking powder in a mixing bowl and rub in the cold, diced butter between thumb and fingers (or in a free standing mixer).When you've finished with it, it should resemble rough, pale oatmeal. Stir in the sliced almonds and turbinado sugar with a fork.
• Tip this over the strawberry mixture, covering the strawberries in an even layer and giving a bit of a press in at the edges of the dish. Set the dish on a cookie sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink-red juices will be seeping and bubbling out at the edges.
• Let stand for 10 minutes before serving, and be sure to put a pitcher of chilled heavy cream on the table alongside.

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 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.

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.

STRAWBERRY ICEBOX PIE WITH ALMOND CRUST

Steps:

• For Crust: Position rack in center of oven; preheat to 350.
• Butter 9" diameter glass pie dish.
• Coarsely chop almonds in processor.
• Add graham cracker crumbs, sugar and 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 of strawberries and grated orange peel.
• Mound filling in crust.
• Chill pie until cold and set, at least 2 hours and up to 6 hours.
• Makes 1-9" pie- serves 6.
• Using elelctric mixer, beat cream in large bowl until peaks form.
• Spread whipped cream decoratively over filling.
• Cut pie into wedges and serve.

STRAWBERRY ALMOND TART

Steps:

• Preheat oven to 350 degrees F.
• Spread almonds in a single layer on a baking sheet.
• Bake 5-7 minutes until lightly browned.
• Set aside to cool.
• Butter and flour a 9" round cake pan.
• Using a mixer at high speed beat the butter, sugar and almond paste until smooth, 2-3 minutes.
• Turn the mixer speed to low and add the eggs one at a time and then the egg yolk and vanilla.
• Beat until well combined.
• Add flour by 1/2 cups and beat until combined.
• Spread batter evenly in pan and bake for 35-40 minutes or until toothpick inserted in the center comes out clean.
• Cool on rack for 20 minutes.
• Remove from the pan and place on rack until completely cool.
• Trim as required to make top of cake completely level.
• Invert onto serving plate.
• Set aside a single strawberry (the best looking one).
• Slice the remaining strawberries into 1/4" slices.
• Melt the jelly over low heat.
• Brush 1/2 of the melted jelly over the top and sides of the cake.
• Press the almonds on the sides of the cake.
• Place the whole strawberry in the center of the cake.
• Starting at the outside edge of the cake, place the strawberry slices in overlapping circles around the whole strawberry.
• The entire top of the cake should be evenly covered in an attractive pattern.
• Brush strawberries with the remaining jelly.

STRAWBERRY PIE WITH ALMOND STUFFED CRUST

Steps:

• Heat oven to 400°F
• Unroll 1 crust on work surface.
• Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge.
• Unroll second crust; place on top and pat together gently.
• Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
• Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork.
• Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour.
• In a 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch.
• Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens.
• Refrigerate about 30 minutes, stirring once, until cool.
• Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberries.