Fresh Strawberry Almond Pie

Ingredients

• 1 1/2 cups crushed pecan shortbread cookies
• 1/4 cup blanched slivered almonds
• 1/3 cup butter, melted
• 6 cups fresh strawberries, hulled
• 1 cup white sugar
• 3 tablespoons cornstarch
• 1/3 cup water
• 1/4 teaspoon salt
• 1/2 teaspoon almond extract

Directions

Preheat oven to 350 degrees F (175 degrees C).

In small bowl, stir together all crust ingredients. Press on bottom and up sides of a 9-inch pie plate. Bake for 8 minutes. Cool completely.

Mash enough strawberries to equal 1 cup. In 2-quart saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (8 to 15 minutes). Boil 1 minute; remove from heat.

Stir in salt and almond extract; cool 10 minutes. Fill baked crust with remaining fresh strawberries; pour cooked mixture over fresh berries. Refrigerate at least 3 hours. Garnish with whipped cream and walnuts if desired.