Fresh Strawberry Almond Pie

Ingredients

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

Steps

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Combine crushed cookies, melted butter, and almonds in a small bowl; press into the bottom and up the sides of a 9-inch pie plate.
3. Bake in the preheated oven for 8 minutes. Cool completely.
4. Mash enough strawberries to equal 1 cup. Combine sugar and cornstarch in a 2-quart saucepan; stir in 1 cup mashed strawberries and water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil, 8 to 15 minutes. Boil for 1 minute; remove from heat. Stir in almond extract and salt; cool for 10 minutes.
5. Fill cooled crust with remaining fresh strawberries; pour cooked strawberry mixture over berries. Refrigerate for at least 3 hours.