Five Food Finds about Strawberries:

• Strawberries are one of very few fruits that have seeds on the outside.

• The fruit (which is not a botanical berry) is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness.

• It is consumed in large quantities, either fresh or in prepared foods such as preserves, fruit juice, pies, ice creams, and milkshakes.

• The garden strawberry, Fragaria × ananassa, is a hybrid species that is cultivated worldwide for its fruit, the (common) strawberry.

• The garden strawberry was first bred in Brittany, France, in the 1750s via a cross of Fragaria virginiana from eastern North America and Fragaria chiloensis, which was brought from Chile by Amédée-François Frézier in 1714.

Strawberry Cream Pie

..................................................................................
Prep                  Cook                    Yield
35 min               10 min              6-8 Servings
..................................................................................

INGREDIENTS

• 1 pastry shell (9 inches), baked
• 1/2 cup slivered almonds, optional

FILLING:

• 1/2 cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 egg, lightly beaten
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract, optional
• 1/2 cup heavy whipping cream

GLAZE:

• 1/2 cup crushed strawberries
• 1/2 cup water
• 1/4 cup sugar
• 2 teaspoons cornstarch
• 3 cups fresh strawberries, halved
• Whipped cream, optional

DIRECTIONS

1. Cover bottom of pie shell with nuts if desired; set aside. In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir a small amount into egg; return all to the saucepan. Cook and stir until almost bubbly. Reduce heat; cook and stir 1-2 minutes more (do not boil). Remove from the heat; stir in vanilla and almond extract if desired. Cool to room temperature. Whip cream; fold into filling. Pour into pie shell. Chill for at least 2 hours.

2. About 2 hours before serving, prepare glaze. Combine crushed strawberries and water in a large saucepan; cook for 2 minutes. Combine sugar and cornstarch; gradually stir into the berries. Cook until thick and clear, stirring constantly. Strain. Cool for 20 minutes.

3. Meanwhile, arrange berry halves over filling; pour glaze evenly over berries. Refrigerate for at least 1 hour. Garnish with whipped cream if desired. Yield: 6-8 servings.