| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Pies | 6 | Servings | |
INGREDIENTS
| 1 | 9-inch baked pie crust | |
| 1/2 | c | Slivered, blanched almonds |
| 1 | Recipe Cream Filling | |
| 2 1/2 | c | Fresh strawberries |
| 1/2 | c | Water |
| 1/4 | c | Sugar |
| 2 | ts | Cornstarch |
| Few drops red food coloring | ||
| 1/2 | c | Sugar |
| 3 | tb | Cornstarch |
| 3 | tb | Enriched flour |
| 1/2 | ts | Salt |
| 2 | c | Milk |
| 1 | Egg, slightly beaten | |
| 1/2 | c | Heavy cream, whipped |
| 1 | ts | Vanilla |
INSTRUCTIONS
CREAM FILLING Directions for Cream Filling: Mix first 4 ingredients. Gradually stir in milk. Stirring constantly, bring to a boil; reduce heat and cook and stir till thick. Stir a little of hot mixture into egg; return to remaining hot mixture. Bring just to boiling, stirring constantly. Cool, then chill. Beat well; fold in whipped cream and vanilla. Directions for pie: Toast almonds until lightly browned, then sprinkle over the bottom of the cooled pie crust. Fill crust with chilled Cream Filling. Halve 2 cups of the strawberries. Pile atop filling. Glaze: Crush remaining 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir in berry juice. Cook, and stir till thick and clear. Tint to desired color with food coloring. Cool slightly; pour over halved strawberries. Keep refrigerated till serving time. Pass whipped cream, if desired. Source: Better Homes & Gardens Dessert Cookbook. Farm Journal's Pie Cookbook and file from Eagle's Nest "MMPies" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pies2.zip
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