Total Time
50mins
Prep 30 mins
Cook 20 mins

I have never had a strawberry pie with a nut topping before and this was delicious. The addition of balsamic vinegar really helps sweeten the berries. This makes a *lot* of crust mixture. Times do not include 4 hours of chilling the pie or letting the nut topping cool. From www.WCTV.com by Barbra Crumpacker of Archbold Memorial Hospital.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Combine first 3 ingredients in a bowl, tossing with a fork until moist.
  3. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray.
  4. Bake at 350°F for 15 minutes; cool on a wire rack.
  5. To prepare the filling, combine strawberry slices and vinegar in a medium nonstick skillet.
  6. Place the berry mixture over medium-high heat; cook for 3 minutes, stirring occasionally.
  7. Stir in 1/4 cup sugar.
  8. Combine the water and cornstarch in a small bowl; add to pan, and bring to a boil.
  9. Cook 1 minute, stirring constantly.
  10. Remove from heat; stir in juice.
  11. Cool completely.
  12. Arrange whole strawberries, stem sides down, in crust.
  13. Pour cooled strawberry mixture over whole strawberries.
  14. Cover loosely, and chill 4 hours.
  15. To prepare the topping, combine graham cracker crumbs, nuts, sugar, and melted butter in a small bowl.
  16. Place crumb mixture in a small skillet over medium heat.
  17. Cook 2 minutes or until golden brown; cool.
  18. Sprinkle crumb mixture over pie.
  19. Top each serving with whipped topping.

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