1 box Pillsbury refrigerated pie crusts, softened as directed
1 pkg (7oz) almond paste
1 teaspoon cornstarch
1 egg white
1/2 cup granulated sugar
3 Tablespoons cornstarch
3 cups sliced fresh strawberries
1 pint (2cups) whipping cream
2 Tablespoons powdered sugar
1/4 teaspoon vanilla
Instructions:
Heat oven to 400F. Unroll 1 pie crust on work surface. In medium bowl, crumble almond paste. Add 1 tsp cornstarch and the egg white; mix until smooth. Spread on crust to within 1 1/4 inches of edge.
Unroll 2nd crust; place on top and pat together gently. Place stuffed crust in ungreased 9” glass pie plate. Seal edges; flute. Cover crust edge with strips of foil; fit 2nd pie plate inside 1st plate on top of crust.
Bake 10 min. Remove top pie plate; gently prick bottom of crust with fork. Bake uncovered 15 min longer or until light golden brown. Cool completely, about 1 hour.
Meanwhile, in 3-quart saucepan, mix granulated sugar and 3 Tbsp cornstarch,. Add strawberries. Heat to boiling over med heat, stirring constantly. Cook 10-15 min or until thickened. Cool completely.
Just before serving, spread filling in baked crust. In medium bowl, beat whipping cream, powdered sugar and vanilla on high speed until soft peaks form. Spread on top of pie.
Nutrition Info Per Serving: Calories 328 Total Fat 16 g Cholesterol 8 mg Sodium 163 mg Potassium 154 mg Total Carbohydrate 43 g Dietary Fiber 2 g Sugars 18 g Protein 3 g