Strawberry Pie With Almond Stuffed Crust Recipe

Name: Strawberry Pie With Almond Stuffed Crust
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 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

This award-winning Strawberry Pie, a Blue Ribbon winner at the Big E Fair, is a taste of pure heaven! Imagine a flaky, almond-stuffed crust cradling a luscious, homemade strawberry filling, all topped with whipped cream and fresh strawberries. This recipe, from Mary Schwartz and Pillsbury, is a guaranteed crowd-pleaser – perfect for summer gatherings or any special occasion. Get ready for a burst of fruity flavor!

Prep Time 30 mins

Cook Time 50 mins

Calories 785.1 kcal

Protein 16g

Rating 5.0 (2 Reviews)

Strawberry Pie With Almond Stuffed Crust

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make 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.