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Strawberry Almond Pie is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1 pastry shell (9 inches) baked
1/2 cup sliced almonds, toasted
1/2 cup sugar
3 tablespoons all purpose flour
3 tablespoons cornstarch
1/2 teaspoon salt
2 cups milk
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup whipping cream, whipped
Glaze:
3 cups fresh strawberries
1 cup water
1/3 cup sugar
2 tablespoons cornstarch
12 drops red food coloring, optional
Cover bottom of pie shell with almonds; set aside. In a saucepan, combine the sugar, flour, cornstarch and salt. Stir in milk until smooth. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool to room temperature. Whisk in whipped cream until blended. Pour into pie shell. Cover and refrigerate for at least 2 hours. Crush 1 cup of strawberries; set remaining berries aside. In a saucepan, bring crushed berries and water to a boil; cook, uncovered, for 2 minutes. Strain through cheesecloth, discard fruit and set liquid aside to cool. In another saucepan, combine sugar and cornstarch; gradually stir in berry liquid until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Cool for 20 minutes. Slice the reserved strawberries; arrange over chilled filling. Pour glaze evenly over berries. Refrigerate for at least 1 hour before serving.
Makes 6 - 8 servings.
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