Noodle's Fresh Strawberry Pie

1. 1

   For the crust: Mix together all ingredients (I use the food processor), press on bottom and sides of a 9-inch pie plate, and bake at 350-degrees for 8 minutes, or until crust is golden: cool completely.

2. 2

   For the filling: Mash enough strawberries to equal 1 cup.

3. 3

   Slice remaining strawberries, place in bowl, and sprinkle with sugar.

4. 4

   Combine sugar, cornstarch, water and mashed strawberries in a heavy bottomed pot.

5. 5

   Cook over medium heat, stirring constantly, until it thickens and boils.

6. 6

   Boil 1 minute.

7. 7

   Remove from heat and add salt and almond extract.

8. 8

   Cool 10 minutes.

9. 9

   Fill cooled crust with remaining, sliced strawberries.

10. 10

    Pour cooked mixture over strawberries.

11. 11

    Refrigerate at least 3 hours, or until set.

12. 12

    Serve with whipped cream, if desired.

13. 13

    Note: This is also good with peaches or blueberries- and I have subbed chocolate wafers for the shortbread cookies.

14. 14

    Sometimes, if I'm feeling citrusy, I omit the almond extract and add some grated orange or lemon zest.

* Per serving · 4 servings · Values may vary.