Directions:
Make the strawberry glaze by mashing 2 cups of the strawberries in a small saucepan until chunky.
Add the sugar, cornstarch, vanilla extract, almond extract, lemon juice, and salt.
Bring to a simmer over medium heat and cook, stirring occasionally, until the sugar dissolves and glaze has thickened, about 5 minutes. Cool completely.
Fold the remaining 3 cups of strawberries into the cooled glaze until well coated. Spoon the strawberry filling into prepared pie crust.
Refrigerate the strawberry pie for at least 2 hours before cutting to allow the filling to set. It is more of a soft set.
Top with whipped cream.
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