Strawberry Almond Pie

Crust:

1½ cup crushed shortbread cookies

¼ cup sliced almonds

1/3 cup butter or margarine, melted

Filling:

6 cup hulled and sliced strawberries

1 cup sugar

3 tbsp. cornstarch

1/3 cup water

¼ tsp salt

¼ tsp. almond extract

Heat oven to 350F. In small bowl stir together all crust ingredients. Press on bottom and up sides of 9” pie pan. Bake for 8 minutes. Cool completely.

Mash enough strawberries to equal 1 cup. In 2-qt saucepan combine sugar and cornstarch. Stir in mashed strawberries and water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (8-15 minutes). Boil 1 minute then remove from heat. Stir in salt and almond extract. Cool 10 minutes. Fill baked pie crush with remaining strawberries. Pour cooked strawberry mixture over strawberries. Refrigerate at least 3 hours.