Ingredientes para Strawberry Pie With Almond Stuffed Crust
- Refrigerated Pie Crusts
- 4 ounces almond paste
- Cornstarch
- 1 large egg white
- 1 ½ cups granulated sugar
- Fresh Strawberries
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 4 cups sliced fresh strawberries
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Strawberry Pie With Almond Stuffed Crust? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Strawberry Pie With Almond Stuffed Crust
- Preheat oven to 400°F (200°C).
- Unroll one 14.1-ounce sheet of refrigerated pie crust onto a lightly floured surface.
- In a medium bowl, crumble 4 ounces of almond paste.
- Add 1 teaspoon cornstarch and 1 large egg white.
- Mix until smooth.
- Spread the almond mixture evenly onto the bottom crust, leaving a 1 1/4-inch border.
- Unroll the second 14.1-ounce sheet of refrigerated pie crust.
- Carefully place it over the almond filling, gently pressing the edges to seal.
- Crimp the edges decoratively.
- Place the pie in an ungreased 9-inch glass pie plate.
- Cover the edges with foil to prevent burning.
- Place a second 9-inch pie plate on top of the crust (this helps prevent over-browning).
- Bake for 10 minutes.
- Remove the top pie plate.
- Gently prick the top crust over the filling about 15 times with a fork.
- Bake for another 15-20 minutes, or until the crust is light golden brown.
- Remove from oven and let cool completely, about 1 hour.
- While the crust cools, prepare the strawberry filling: In a 2-quart saucepan, whisk together 1 ½ cups granulated sugar and 3 tablespoons cornstarch.
- Stir in 4 cups sliced fresh strawberries.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens (3-5 minutes).
- Remove from heat and let cool completely in the refrigerator for about 30 minutes, stirring once halfway through.
- Once the crust is completely cool, carefully spread the strawberry filling inside.
- In a medium bowl, beat 1 cup heavy whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract with an electric mixer until soft peaks form.
- Spread the whipped cream over the strawberry filling.
- Garnish with fresh strawberries.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
156g
Fat
87g
Carbs
27g
