Strawberry pie

I usually associate strawberry pie with summer, but really the best berries are picked at Farm Day, at the end of October...this year Dan and my mother picked enough berries for a pie!


Mmm...pie...

The graham cracker crust turned out a bit thick, but not too bad. I brought the pie to a Fall Back BBQ, and it was a sweet finish to a delicious repast. Here is the recipe!

...Strawberry Pie...

Crust
1 1/2 c graham cracker crumbs (I used Trader Joe's Thick & Hearty Cinnamon Grahams)
1 c almonds
1 1/2 T lemon zest
1/3 c sugar
6 T butter (3/4 stick), melted and cooled

Filling
~ 6 baskets strawberries
1 c sugar
1/2 c water
3 T cornstarch

- Preheat oven to 350°F
- In a food processor, finely grind almonds with graham-cracker crumbs, sugar, and zest, then blend in butter
- Press mixture into 9" pie plate and bake until lightly browned, about 15 minutes
- Cool crust
- Mash strawberries to make one cup
- Heat mashed strawberries, sugar, water and cornstarch over low-medium heat, stirring constantly until thickened
- Cool sauce
- Arrange remaining strawberries in cooled crust, then top with cooled sauce
- Enjoy! (Especially good with whipped cream or vanilla ice cream...)