This Gluten-Free Strawberry Almond Pie is a Strawberry Season tradition in our house! Mostly because after I go strawberry picking, I am dying to make it again! and again! and again! This pie is super easy and quick to make. The Almond flavor goes so well with the strawberries. I hope you love it!!
Crush Schär Gluten-Free Shortbread Cookies in a container with a potato masher. One package will be plenty for one pie crust.
Blend the Shortbread Cookie Crumbs with the sliced almonds and butter until well blended.
Press crust mixture into a 9-inch pie plate using a piece of waxed paper so the crumbs stay in the plate and not on your fingers!
Gluten-Free Strawberry Almond Pie in all its glory!!
It’s SO good!!
GLUTEN-FREE STRAWBERRY ALMOND PIE
Crust:
- 1 1/2 cups crushed Schär Gluten-Free Shortbread Cookies
- 1/4 cup sliced almonds
- 1/3 cup butter
Preheat oven to 350°. In a medium bowl, stir together cookie crumbs, almonds, and butter. Using a piece of waxed paper, press the mixture into the bottom and sides of a 9″ pie pan. Bake 8 minutes. Cool.
Filling:
- 7 cups strawberries
- 1 cup sugar
- 3 Tbsp cornstarch
- 1/3 cup water
- 1/4 tsp salt
- 1/2 tsp almond extract
Mash enough strawberries to equal 1 cup. In 2 quart saucepan combine sugar and cornstarch. Stir in mashed strawberries and water. Cook over medium heat stirring until mixture comes to a full boil (This will happen quickly, so don’t walk away). Remove from heat. Stir in salt and almond extract. Cool 10 minutes. Fill baked crust with remaining strawberries and pour cooked strawberry mixture over berries. Refrigerate. Feel free to eat pie before it gets completely chilled. Serve with whipped cream, ice cream, or without.
I found this recipe years ago in The Amish & Mennonite Strawberry Cookbook by Alta Kauffman! Hats off to you Alta! My family loves this recipe. I just adjusted it by adding Schär Gluten Free Shortbread Cookie in order to make it completely gluten-free. Thank you, Alta!
Strawberry Fields Forever,
