A spin on a favorite from Strawn's Eat Shop in Shreveport, Louisiana - best fresh fruit pies ever! Plan to share this strawberry pie - it's best within about 24 hours of making it - or put on your stretchy pants and eat the whole thing yourself. You may or may not be sorry.
Ingredients
- white sugar: 0.75 cup
- cornstarch: 3 Tbsp
- pinch salt: 1 piece
- water: 1 cup (divided)
- lemon juice: 3 Tbsp
- almond extract: 0.5 tsp
- drops red food coloring: 3 piece (or as desired, optional)
- strawberries: 3 cups (sliced, fresh)
- baked pie crust: 1 piece (9 inch)
- ounces heavy whipping cream: 8 piece
- confectioners' sugar: 3 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Stir sugar, cornstarch, and salt together in a medium saucepan. Add 3 tablespoons water and mix into a paste.
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Bring remaining water to a boil in a pot. Add to sugar mixture slowly. Let mixture simmer over low heat, stirring constantly, until thick and clear, about 5 minutes. Remove from heat. Add lemon juice, almond extract, and red food coloring.
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Let mixture cool for at least 15 minutes; fold in strawberries. Pour into the prepared pie crust. Chill until set, at least 1 hour.
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Whip heavy cream in a mixing bowl using an electric mixer; add confectioners' sugar slowly until combined. Spread topping over chilled pie.
