Spring Strawberry Pie
Fixings
Outside layer:
1 1/3 cups graham saltine pieces
3 tablespoons margarine, dissolved
2 tablespoons sugar
Cooking shower
Filling:
2 cups cut strawberries
2 tablespoons balsamic vinegar
1/4 cup sugar
2 tablespoons water
2 teaspoons cornstarch
1 tablespoon new lemon juice
6 cups little strawberries
Beating:
3 tablespoons graham saltine pieces
1 tablespoon slashed hazelnuts or almonds
1 1/2 teaspoons sugar
1 1/2 teaspoons margarine, dissolved
1/2 cup frozen diminished calorie whipped besting, defrosted
Technique
Preheat broiler to 350°.
Join initial 3 fixings in a bowl, throwing with a fork until damp. Press into base and up sides of a 9-inch pie plate covered with cooking shower. Heat at 350° for 15 minutes; cool on a wire rack.
To set up the filling, join strawberry cuts and vinegar in a medium nonstick skillet. Place the berry combination over medium-high hotness; cook for 3 minutes, mixing every so often. Mix in 1/4 cup sugar. Join the water and cornstarch in a little bowl. Add to skillet, and heat to the point of boiling. Cook 1 moment, blending continually. Eliminate from heat; mix in juice. Cool totally. Organize entire strawberries, stem sides down, in hull. Pour cooled strawberry combination over entire strawberries. Cover freely, and chill 4 hours.
To set up the garnish, consolidate 3 tablespoons wafer morsels, nuts, 1 1/2 teaspoons sugar, and 1 1/2 teaspoons softened spread in a little bowl. Place piece combination in a little skillet over medium hotness. Cook 2 minutes or until brilliant brown; cool. Sprinkle piece blend over pie. Top each presenting with whipped besting. Appreciate it !!!Italian-spaghetti-squash.
Spring Strawberry Pie VIDEO