Crust 1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box 1 package (7 oz) almond paste 1 teaspoon cornstarch 1 egg white Filling 1/2 cup granulated sugar 3 tablespoons cornstarch 3 cups sliced fresh strawberries* Topping 1 cup whipping cream 2 tablespoons powdered sugar 1/4 teaspoon vanilla 8 fresh whole strawberries, if desired DIRECTIONS: 1. 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. 2. Bake 10 minutes. Remove top pie plate; gently **** 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. 3. Meanwhile, in 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. 4. 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. High Altitude (3500-6500 ft): No change.
*** You can use a 1LB bag of frozen unsweetened strawberries for this if you dont have fresh ones.
NUTRITION INFORMATION:1 Serving: Calories 540 (Calories from Fat 270); Total Fat 30g (Saturated Fat 11g, Trans Fat 0g); Cholesterol 40mg; Sodium 240mg; Total Carbohydrate 63g (Dietary Fiber 3g, Sugars 30g); Protein 4g Percent Daily Value*: Vitamin A 6%; Vitamin C 30%; Calcium
