6 cups fresh whole strawberries, divided
1 cup sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
¼ teaspoon almond extract
1 (9-inch) piecrust or graham cracker crust, baked
Whipped cream, for garnish
In a medium saucepan mash 3 cups of the berries. Add the sugar and cornstarch, mixing well. Cook over medium-low heat, stirring constantly, for about 5 minutes or until thickened. Remove from the heat and cool 5 minutes. Add the remaining 3 cups of berries, the lemon juice, and almond extract. Pour into the prepared piecrust. Chill in the refrigerator about 4 hours. Before serving, top individual slices with whipped cream.
Makes 6 to 8 servings
Thelma Montecalvo,
Queen Supreme
Little Rhody Red Hens,
Woonsocket, Rhode Island