Strawberry Stuffed-Crust Pie
- 1 box refrigerated, rolled pie crusts, softened as directed
- 240 g almond paste
- 3 g cornstarch
- 34 g egg white
- 500 g Tree Top Strawberry Diced Fruit Base 6789
- 265 g Tree Top Strawberry 4+1 Puree
- 28.20 g cornstarch
- 4.70 g unflavored gelatin
- 240 g whipping cream
- 16 g powdered sugar
- 1.30 g vanilla
- Strawberries for garnish (optional)
Preheat oven to 400 F.
Unroll 1 crust on work surface. Into a medium bowl or food processor, crumble almond paste. Add cornstarch and the egg white. Mix or process until smooth. Spread on crust to within 1¼-inches of the 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.
Bake 10 minutes. Remove top pie plate; gently prick the crust surface over filling about 15 times with a fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely – about 1 hour.
Meanwhile, in a 2-quart saucepan, mix granulated sugar, 28.2 g cornstarch and gelatin. Stir in strawberry base and puree. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate until cool.
Just before serving, spread the strawberry filling in crust. In medium bowl, beat the whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with whole strawberries.