Glazed Fresh Strawberry Pie

Ingredients Cookie Crust: 1½ cups crushed shortbread cookies ⅓ cup butter, melted ¼ cup chopped almonds Filling: 2 pints (about 2 pounds) strawberries, hulled ⅓ cup water 1 cup sugar 2 tablespoons Argo Corn Starch ½ teaspoon almond extract ¼ teaspoon salt Whipped topping (optional)

Preparation:
Prep Time: 40 minutes,
Cook Time: 15 to 20 minutes, plus bake time of 8 minutes,
Chill Time: 3 hours,
Yield: 8 servings

1. To Make Cookie Crust: Mix all crust ingredients. Press into a 9-inch pie pan. Bake at 350°F for 8 minutes or until lightly browned.
2. To Make Filling: Mash (or puree) enough strawberries to equal 1 cup; add water. Combine sugar and corn starch in small saucepan. Stir in mashed strawberries.
3. 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.
4. Fill cooled crust with remaining whole strawberries; pour cooked strawberry mixture over berries. Refrigerate at least 3 hours. Garnish with whipped topping, if desired.
5. A baked 9-inch pie crust may be substituted for the cookie crust.



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