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
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.