Fresh Strawberry Pie

Crust:
1 1/2 cups crushed shortbread cookies
1/4 cup finely chopped blanched almonds
1/3 cup butter, melted

Mix ingredients together in food processor, press on bottom and sides of 9-icnh pie plate. Bake at 350F for 8 minutes. Cool completely.

Filling:
2 1/2 lb. strawberries (approx.)
1 cup sugar
3 Tablespoons cornstarch
1/3 cup water
1/2 teaspoon almond extract
1/4 teaspoon salt

Mash enough strawberries to equal 1 cup. Combine sugar, cornstarch, water, and mashed strawberries in a saucepan. Cook over medium heat, stirring constantly until it thickens and boils. Boil 1 minute. Remove from heat; add almond extract and salt. Cool 10 minutes.

Fill cooled crust with remaining strawberries (large ones may be cut in half). Pour cooked mixture over strawberries. Refrigerate at least 3 hours, or until set.

Serve with whipped cream.

Variation: substitute chocolate wafers for the shortbread cookies.

Source of recipe: noodle