Recipe: Glazed Fresh Strawberry Pie with a Shortbread Cookie-Almond Crust

GLAZED FRESH STRAWBERRY PIE



FOR THE COOKIE CRUST:*
1 1/2 cups crushed shortbread cookies
1/3 cup butter, melted
1/4 cup chopped almonds
FOR THE FILLING:
2 pints (about 2 pounds) strawberries, hulled
1/3 cup water
1 cup sugar
2 tablespoons Argo Corn Starch
1/2 teaspoon almond extract
1/4 teaspoon salt
whipped topping (optional, for serving)

TO MAKE THE COOKIE CRUST:
Mix all crust ingredients. Press into a 9-inch pie pan.

Bake at 350 degrees F for 8 minutes or until lightly browned.

TO MAKE THE FILLING:
Mash (or puree) enough strawberries to equal 1 cup; add water.

Combine sugar and corn starch in small saucepan. Stir in mashed strawberries. Cook over medium heat, stirring constantly until mixture thickens and comes to a full boil (15 to 20 minutes). Boil 1 minute; remove from heat. Stir in almond extract and salt. Cool 10 minutes.

Fill cooled crust with remaining whole strawberries; pour cooked strawberry mixture over berries. Refrigerate at least 3 hours.

Garnish with whipped topping, if desired.

*A baked 9-inch pie crust may be substituted for the cookie crust.

Makes 8 servings