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Instructions |
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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.
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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.
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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.
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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.
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Originally Submitted
5/11/2010
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