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Dine In: Strawberry Pie


Strawberries and Cream PieCooking for someone for the first time is always nerve-wracking. Wouldn’t you agree, especially when you’re kind of hoping to impress that someone? “They” say the way to a man’s heart is through his stomach and “they” say that for a reason. Cooking for someone is a gift of love. It takes time, energy, preparation and attention to detail, and it’s just plain fun.

My someone special loves strawberries. In fact, he ordered a strawberry cake on one of our first dates, and we had an “argument” over whether the frosting was natural or artificially colored. He won that one; the frosting on that particular cake was made with the juice from macerated strawberries. Him: 1, Me: 0. However, I leveled the playing field with this simple, classic strawberry pie. You can make the crust homemade or buy an already-prepared one!

Him: 1, Me: 1.

Strawberries and Cream Pie
Serves 8

Ingredients:
Crust:
2 refrigerated pie crusts, softened
7 oz almond paste
1 tsp cornstarch
1 egg white

Filling:
1/2 cup granulated sugar
3 Tbsp cornstarch
3 cups sliced fresh strawberries

Topping:
1 cup whipping cream
2 Tbsp powdered sugar
1/4 tsp vanilla
8 fresh whole strawberries, if desired

Directions:
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 an 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 a 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.

Nutritional Information: Calories Per Serving: 271, Calories from Fat: 120, Fat: 13 g, Trans Fat: 0 g (4 g Saturated Fat), Cholesterol: 18 mg, Sodium: 50 mg, Potassium: 182 mg, Carbohydrates: 37 g, Fiber: 5 g, Sugar: 26 g, Protein: 4 g.

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Posted in: Dine In

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