Method

Bake pie crust & cool.

Toast the slivered Almonds

Spread a thin layer of Cream cheese:  (1/4” thick or to taste) evenly on the bottom of cool pie shell.

Toast the slivered Almonds - bake at 250 degree oven at 2-3 minute intervals to redistribute to assure it is evenly toasted…use a slightly buttered pan, leave in pan to cool. It will be a lightly golden color.   Total 15 minutes max.  – put on top of the cream cheese that is already on the cooled pie crust.

Wash & hull the Berries, reserving the largest and nicest – You decide the amount needed to cover the top of the cream cheese and slivered almonds.  Place the whole or sliced strawberries on top of the slivered almonds.

Keep the cooled pie shell with the layer of cream cheese, and Almonds in the refrigerator if you are delayed in preparing the strawberries.  You should cool the hot strawberry mixture before putting on top of the cream cheese and slivered toasted Almonds.

Crush the remaining Berries (which will be at least 1 cup up to 2 cups.) 

Stir together sugar, cornstarch and water as necessary.  Add the crushed berries to the mixture, Stir, Cook in microwave at full power for  3 -  two minute cycles … stirring after each two minute cycle.  Cooking in microwave or in pan on stove will make the sauce thick and clear.  Gently put the warm cooked Berry mixture on top of the slivered Almonds, cream cheese & shell. 

Refrigerate… at least 3 hours… Serve as is, or flute top with whipped cream or ala-mode. If you really want to go all out, place a marzipan strawberry such that it will be centrally located in each slice..

Contributor: Alan Gaudette

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