Strawberry Pie With Almond Stuffed Crust Recipes

STUFFED-CRUST STRAWBERRY CREAM PIE

Steps:

• Heat oven to 400°F. Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust; place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
• Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour.
• Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
• Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberries.

FRESH STRAWBERRY ALMOND PIE

Steps:

• 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.

FRESH STRAWBERRY PIE WITH ALMOND GRAHAM CRUST

Steps:

• Set oven to 350°F (position oven rack to second-lowest position).
• Butter a 9-inch glass pie plate.
• In a food processor coarsely chop the almonds, then add in the graham cracker crumbs and sugar; process until finely ground.
• Add in the melted butter and process until evenly moistened.
• Press the crumb mixture into the bottom and up the sides of the pie plate.
• Bake until set (about 10-12 minutes) cool completely before filling.
• To make the filling: place 2 cups strawberries in a medium saucepan and mash with a potato masher until chunky.
• Add in the sugar, cornstarch, lemon juice and food colouring if using; stir over medium heat until the sugar dissolves and the mixture boils and thickens (about 3-4 minutes). transfer to a bowl; cool to room temperature.
• When the mixture is cooled add in the remaining 4 cups strawberries; mix to combine.
• Mound the filling into prepared crust.
• Chill until set (about 3 hours).
• Beat the 2 cups whipping cream with sugar (any amount to taste) until soft peaks form.
• Spoon or pipe the whipped cream decoratively around the edges of the pie.
• Serve and enjoy!

DOUBLE-CRUST STRAWBERRY PIE

Steps:

• Preheat oven to 425°. In a large bowl, mix 1/2 cup sugar, flour and cinnamon; add strawberries and toss to coat., On a lightly floured surface, roll half of dough into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough into a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush with milk; sprinkle with remaining sugar., Bake 35-40 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning., Remove foil. Cool on a wire rack 1 hour before serving.

OLD FASHIONED STRAWBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place one crust in a nine inch pie pan.
• Mix together sugar, flour, and cinnamon. Mix lightly through the berries. Pour filling into pastry lined pan, and dot fruit with butter or margarine. Cover with top crust, and cut slits in the top. Seal and flute the edges.
• Bake for 35 to 45 minutes, or until the crust is slightly browned.

STRAWBERRY ALMOND PIE

Steps:

• Beat egg whites in large bowl with mixer on high speed until soft peaks form. Add almond extract and baking powder; gradually beat in sugar. Continue beating until stiff peaks form. Gently stir in crackers and nuts. Spread onto bottom and up side of 9-inch pie plate sprayed with cooking spray.
• Bake 25 to 30 min. or until lightly browned. Cool completely on wire rack. Meanwhile, mix cornstarch, water, lemon juice and strawberries in medium saucepan on medium heat; cook, stirring constantly, until mixture thickens and begins to boil.
• Spread strawberry mixture in center of meringue shell. Top with COOL WHIP, leaving 1-inch border. Refrigerate 2 hours.

STRAWBERRY ICEBOX PIE WITH ALMOND CRUST

Steps:

• For crust:
• Position rack in center of oven; preheat to 350°F. Butter 9-inch-diameter glass pie dish. Coarsely chop almonds in processor. Add graham cracker crumbs and sugar; process until finely ground. Add butter; process until evenly moistened. Press crumb mixture onto bottom and up sides of prepared pie dish.
• Bake crust until set, about 12 minutes. Cool completely on rack.
• For filling:
• Place 2 cups strawberries in medium saucepan. Mash strawberries with potato masher until chunky. Add sugar, cornstarch, and lemon juice. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 3 minutes. Transfer mixture to bowl. Cool to room temperature. Stir in remaining 3 cups strawberries and grated orange peel. Mound filling in crust. Chill pie until cold and set, at least 2 hours and up to 6 hours.
• Using electric mixer, beat cream in large bowl until peaks form. Spread whipped cream decoratively over filling. Cut pie into wedges and serve.

ALMOND CUSTARD TART WITH STRAWBERRIES

Steps:

• Crust: Preheat oven to 350 degrees.
• In a medium bowl, whisk together oil, sugar, salt, and egg yolk. Stir in flour and oats until a crumbly dough forms. Press into bottom and up sides of a 9-inch fluted tart pan with removable bottom. Bake until set and light golden, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
• Filling: In a medium saucepan, heat milk, salt, and vanilla seeds until simmering around the edges. Meanwhile, in a medium bowl, whisk together yolks and sugar until pale and thick; whisk in cornstarch until smooth. Whisking constantly, gradually add half of milk to egg mixture, then pour egg mixture into saucepan. Bring to a boil over medium heat, whisking constantly until custard is thickened and bubbles once in the center, about 2 minutes.
• Using a rubber spatula, press custard through a sieve into crust; smooth with a small offset spatula. Cover surface directly with plastic wrap and refrigerate until well chilled, about 2 hours. Just before serving, arrange strawberries on top and sprinkle with almonds.

STUFFED-CRUST STRAWBERRY CREAM PIE (PILLSBURY)

Steps:

• Heat oven to 400°F Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust; place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
• Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour.
• Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
• Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberries.

STRAWBERRY GALETTE

Steps:

• Whisk the all-purpose flour and the almond flour in a large bowl, then set aside. (It's best to stick it in the freezer for about 15 minutes until ready to use, to ensure a well-chilled dough.)
• Slice 3 tablespoons of the butter as thinly as possible without getting obsessive about it. (It's OK if pieces break.) Cut the remaining 5 tablespoons of butter into 1/2-inch cubes. Keeping the sliced butter and cubed butter separate, set the butter in the fridge to chill until ready to use.
• In a small bowl or measuring cup, mix the 1/4 cup yogurt with 1 tablespoon of the water and keep cold in the fridge until ready to use.
• Whisk the flour mixture with the 1 teaspoon sugar and the salt. Spread the cubed butter pieces over the flour and cut the butter into the flour using a pastry blender or your fingers until the chunks look slightly smaller than pea size. Toss the butter slices with the flour mixture, separating them as you go, then gently press them into the flour between your fingers into flat sheets. (This extra step is helpful in creating pockets of steam, which will make for a flakier crust, an added bonus for pie dough makers of any skill!)
• Drizzle the chilled yogurt over the flour and butter mixture. Use a spatula or a wooden spoon to toss and combine. If the dough seems dry, drizzle with 1 tablespoon of the ice water, and continue tossing and combining, incorporating any dry flour bits at the bottom of the bowl and scraping off the spatula as you go, until the mixture just comes together in a mound. If needed, drizzle more ice water, 1 tablespoon at a time, without allowing the dough to get too wet.
• Transfer the dough to a large piece of plastic wrap, then press the dough into a 6-inch disk and wrap well. Refrigerate for at least 2 hours or up to 3 days.
• Heat oven to 400 degrees with the rack in the center position. Line a sheet pan with parchment paper.
• Prepare the filling: Place 1/2 cup sugar and the lemon zest in a large bowl and rub the lemon zest into the sugar with your fingertips. Add the strawberries, cornstarch and salt; mix well to combine, making sure the cornstarch is well incorporated. Add up to another 1/4 cup sugar if desired, depending on the sweetness of your strawberries and your desired level of sweetness.
• Dust your countertop with flour, then transfer the chilled dough to it and sprinkle a little flour on top of the dough. Roll the dough out to a 12- to 14-inch round, lightly flouring as needed. (It's OK if the edges break and the shape isn't perfectly round.) Gently transfer the dough by rolling it over a rolling pin and onto the prepared baking sheet. (At this point, if you've forgotten something, like preparing the egg wash, or if your dough has warmed up slightly, place the sheet pan in the fridge for a few minutes.)
• Mound the strawberries and their juices in the middle of the dough and leave a 2-inch border. Fold the border over the fruit, pleating as you fold and leaving the center of the galette exposed. Brush the crust with the egg wash and sprinkle with sugar.
• Bake until the crust is golden and the strawberries are bubbling, about 35 minutes. It's OK if some juices leak. Cool on a wire rack for 1 hour and serve.

STRAWBERRY TART IN AN ALMOND NUT CRUST

Steps:

• Mix all the crust ingredients together until well blended.
• Press into a nine-inch tart pan with a removable bottom, taking care to keep the thickness of the crust uniform.
• Chill for 30 minutes. Preheat oven to 350 degrees. Bake for 15 to 20 minutes, or until a light golden color. Cool before filling.
• To assemble, hull the berries and arrange them upside down in the tart shell.
• Prepare a glaze by melting the jelly, gelatin and Grand Marnier in a saucepan. Stir over low heat until mixture is clear. Spoon or brush over the berries.
• Decorate the tart with bright orange nasturtium flowers.