• Home
  • Pie
  • Almond-Crusted Strawberry Pie: A Delicious Twist on a Classic Dessert
0 0
Almond-Crusted Strawberry Pie: A Delicious Twist on a Classic Dessert

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 (15 ounce) box refrigerated pie crusts, softened as directed on box
1 (7 ounce) package almond paste
1 teaspoon cornstarch
1 egg white
1/2 cup granulated sugar
3 tablespoons cornstarch
3 cups sliced fresh strawberries or 1 lb frozen unsweetend strawberry
1 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
8 fresh strawberries, if desired

Nutritional information

785.1
Calories
431 g
Calories From Fat
47.9 g
Total Fat
17.6 g
Saturated Fat
54.3 mg
Cholesterol
487.3 mg
Sodium
83.2 g
Carbs
4.2 g
Dietary Fiber
39.2 g
Sugars
8.3 g
Protein
197g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Almond-Crusted Strawberry Pie: A Delicious Twist on a Classic Dessert

Features:
    Cuisine:

    This was my first time making a pie home made... I really enjoy this recipe... and the pie came out soooooo good... My family and I just love it... And the almond paste just made the pie the Best!!! Thanks

    • 70 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Strawberry Pie With Almond Stuffed Crust, This is a blue-ribbon State Fair Pie Contest winner, a fruity delight featuring a bottom crust stuffed with sweet almond filling! From Mary Schwartz and Pillsbury Big E Fair, MA, This was my first time making a pie home made I really enjoy this recipe and the pie came out soooooo good My family and I just love it And the almond paste just made the pie the Best!!! Thanks, This is absolutely the best strawberry pie I have ever had! Along with being delicious, it is very easy to make


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Heat Oven to 400f

    2
    Done

    Unroll 1 Crust on Work Surface.

    3
    Done

    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.

    4
    Done

    Unroll Second Crust; Place on Top and Pat Together Gently.

    5
    Done

    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.

    6
    Done

    Bake 10 Minutes. Remove Top Pie Plate; Gently Prick Crust Surface Over Filling About 15 Times With Fork.

    7
    Done

    Bake Uncovered About 15 Minutes Longer or Until Crust Is Light Golden Brown. Cool Completely, About 1 Hour.

    8
    Done

    in a 2-Quart Saucepan, Mix Granulated Sugar and 3 Tablespoons Cornstarch.

    9
    Done

    Stir in Strawberries. Heat to Boiling Over Medium Heat, Stirring Constantly. Cook and Stir 3 to 5 Minutes or Until Filling Thickens.

    10
    Done

    Refrigerate About 30 Minutes, Stirring Once, Until Cool.

    11
    Done

    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.

    Avatar Of Cali Hopkins

    Cali Hopkins

    Smoothie sorceress blending fruits and superfoods into delicious and nutritious drinks.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Chinese Curried Shrimp And Peas
    previous
    Chinese Curried Shrimp And Peas
    Cod Baked In Foil - Bittman
    next
    Cod Baked In Foil – Bittman
    Chinese Curried Shrimp And Peas
    previous
    Chinese Curried Shrimp And Peas
    Cod Baked In Foil - Bittman
    next
    Cod Baked In Foil – Bittman

    Add Your Comment

    12 − twelve =