Fresh Strawberry Almond Pie Recipe -
Fresh Strawberry Almond Pie Recipe

Fresh Strawberry Almond Pie

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"The secret is in the crust! This pie is perfect when topped with whipped cream and walnuts."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In small bowl, stir together all crust ingredients. Press on bottom and up sides of a 9-inch pie plate. Bake for 8 minutes. Cool completely.
  3. Mash enough strawberries to equal 1 cup. In 2-quart saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (8 to 15 minutes). Boil 1 minute; remove from heat.
  4. Stir in salt and almond extract; cool 10 minutes. Fill baked crust with remaining fresh strawberries; pour cooked mixture over fresh berries. Refrigerate at least 3 hours. Garnish with whipped cream and walnuts if desired.
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Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2008

Incredible! Marvelous taste. I've made this four times now. I doubled the crust recipe the first time, but that was a bit too much (despite the fact that I am a crust lover.) Increasing the recipe by 50% was perfect. I quartered the strawberries, since I hate trying to cut fruit while I'm eating. I also added pie thickener (Sure jel? Can't remember.) so the filling wouldn't end up runny. I served this at a BBQ and one of the guest kept complaining how he didn't like nuts in his pie crust. Once he tried it, though, he fell in love with it and had three pieces. This recipe definitely puts all those plain Jane strawberry pies to shame!

Most Helpful Critical Review
Oct 01, 2004

Definitely don't make this a day ahead of time. The fresh strawberries turned runny. The crust had a good flavor, but I don't think I'd bother with this again.


60 Ratings

May 03, 2007

What an unusual crust! Very good...I chose to use a blender to crush the cookies...something I would not recommend doing b/c the oils from the cookies end up being too thick. Next time I will crush the cookies the old fashioned way. I also added the sauce mixture to the sliced strawberries. Yum!

Feb 09, 2004

It tasted wonderful!!! We all loved it.. The only thing I'd do differently next time is to mix everything before putting it in the dish.Perhaps I made the sauce to thick but still next time I won't place the strawberries in the dish then pour the sauce on.

Jun 04, 2006

I loved the flavors in this pie... the crust was so good. We doubled the crust as suggested, which was good, but I would definitely use a 10" pie pan rather than a 9". Things were overflowing. Also the filling seemed to get more and more runny after refrigeration... so the presentation was pretty messy. But, the flavors made up for it. Very tasty and all my guests liked it!

Apr 05, 2006

Wonderful!! I didn't change a thing. The crust and the glaze taste far better than any other recipe I've tried. This recipe is a keeper! Thank You

Jun 14, 2010

Delicious! Nothing more to say about this pie! Here are the slight modifications I made: I doubled the crust as per other reviewers. This definitely makes for a thick crust however the crust is so darn good! I ended up baking it MUCH, MUCH longer than the recipe called for. I had NO problem with this staying together as a pie verses it being more cobbler like as some other reviewers experienced. The only other thing I did differently was I tossed the cooked mixture around with the fresh strawberries. I had used fresh picked homegrown strawberries for this pie. Mine was NOT soupy even 3 days later! I don't know if by mixing the cooked mixture around helped with that? This pie is a winner. The crust is awesome and the almond extract really compliments the strawberries! THANKS FOR SHARING! :)

Jul 28, 2003

If you add a little water to the crust mixture, it makes it easy to cut and it's pretty yummy too.


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  • Calories
  • 333 kcal
  • 17%
  • Carbohydrates
  • 50 g
  • 16%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 219 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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