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Stuffed-Crust Strawberry Cream Pie

Stuffed-Crust Strawberry Cream Pie
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Try this blue-ribbon State Fair Pie Contest winner, a fruity delight featuring a bottom crust stuffed with sweet almond filling!

Prep Time:
25 Min
Total Time:
2 Hr 35 Min
Makes:
8 servings
Pillsbury Bake-Off
Mary Howe Schwartz
Lunenburg, MA
Pillsbury ARPC Championship, 2006
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INGREDIENTS
Crust
1box Pillsbury® refrigerated pie crusts, softened as directed on box
1package (7 oz) almond paste
1teaspoon cornstarch
1egg white
Filling
1/2cup granulated sugar
3tablespoons cornstarch
3cups sliced fresh strawberries*
Topping
1cup whipping cream
2tablespoons powdered sugar
1/4teaspoon vanilla
8fresh whole strawberries, if desired
DIRECTIONS
1.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 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.
2.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.
3.Meanwhile, in 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.
4.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.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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