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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Each year we wait for strawberry time here in the Upper Peninsula of Michigan. We believe our strawberries are the best in the country! After picking them at a nearby farm, I can't wait to get home to make this pie. Ingredients:
bottom layer: |
2 cups sliced fresh strawberries |
1 pastry shell (9 inches), baked |
middle layer: |
2 cups halved fresh strawberries, mashed |
1 cup sugar |
3 tablespoons cornstarch |
garnish: |
2 cups halved fresh strawberries |
1 cup heavy whipping cream |
2 tablespoons sugar |
1/4 teaspoon almond extract, optional |
Directions:
1. For bottom layer, place sliced strawberries in the pie shell. For middle layer, combine the mashed strawberries, sugar and cornstarch in a saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool for 15 minutes; pour over bottom layer. Arrange strawberry halves on top of pie. Refrigerate for 2-3 hours.
2. Just before serving, whip cream with sugar and almond extract if desired until stiff peaks form. Spread whipped cream over pie or garnish individual servings. Yield: 6-8 servings.
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