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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I have never had a strawberry pie with a nut topping before and this was delicious. The addition of balsamic vinegar really helps sweeten the berries. This makes a *lot* of crust mixture. Times do not include 4 hours of chilling the pie or letting the nut topping cool. From by Barbra Crumpacker of Archbold Memorial Hospital. Ingredients:
1 1/3 cups graham cracker crumbs |
3 tablespoons butter, melted |
2 tablespoons sugar |
cooking spray |
2 cups sliced strawberries |
2 tablespoons balsamic vinegar |
1/4 cup sugar |
2 tablespoons water |
2 teaspoons cornstarch |
1 tablespoon fresh lemon juice |
6 cups small strawberries |
3 tablespoons graham cracker crumbs |
1 tablespoon hazelnuts or 1 tablespoon almonds, chopped |
1 1/2 teaspoons sugar |
1 1/2 teaspoons butter, melted |
1/2 cup frozen reduced-calorie whipped topping, thawed |
Directions:
1. Preheat oven to 350°F.
2. Combine first 3 ingredients in a bowl, tossing with a fork until moist.
3. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray.
4. Bake at 350°F for 15 minutes; cool on a wire rack.
5. To prepare the filling, combine strawberry slices and vinegar in a medium nonstick skillet.
6. Place the berry mixture over medium-high heat; cook for 3 minutes, stirring occasionally.
7. Stir in 1/4 cup sugar.
8. Combine the water and cornstarch in a small bowl; add to pan, and bring to a boil.
9. Cook 1 minute, stirring constantly.
10. Remove from heat; stir in juice.
11. Cool completely.
12. Arrange whole strawberries, stem sides down, in crust.
13. Pour cooled strawberry mixture over whole strawberries.
14. Cover loosely, and chill 4 hours.
15. To prepare the topping, combine graham cracker crumbs, nuts, sugar, and melted butter in a small bowl.
16. Place crumb mixture in a small skillet over medium heat.
17. Cook 2 minutes or until golden brown; cool.
18. Sprinkle crumb mixture over pie.
19. Top each serving with whipped topping.
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