Succulent strawberries top a light, almond-scented frangipane filling in this summertime-perfect pie. A simple glaze, made with strawberry preserves and amaretto liqueur, ties it all together.

Make Ahead and Storage Tips: This pie is best enjoyed the day it is made, but you can make and bake the frangipane filling and pie crust one day ahead if necessary. Prepare the recipe through Step 3, cool completely, cover tightly in foil, and store in the refrigerator for 1 day. Add the strawberries and glaze just before serving. Leftovers may be stored, well-wrapped in the refrigerator, for up to 2 days.

See Also

Strawberry Sour Cream Muffins (Diary)

Meringue with Strawberries and Chocolate (Parve)

Spinach Strawberry Salad with Poppy Seed Dressing (Parve)

Ingredients

• For the Pie:
• 1 9" prepared pie crust, thawed if frozen
• 1 7-ounce package of almond paste (NOT marzipan), cut into small pieces
• 4 tbsp unsalted butter, softened
• 3 tbsp sugar
• 1 egg
• 1 tbsp amaretto liqueur
• 1 tbsp all-purpose flour
• 1 pound fresh strawberries (about 1 1/3 pints)
• For the Glaze:
• 1/4 cup strawberry preserves
• 2 tsp amaretto liqueur

• Prep Time: 20 minutes
• Cook Time: 30 minutes

• Total Time: 50 minutes

Preparation

1.Preheat the oven to 375° F. Using a stand mixer or electric beaters, cream together the almond paste, butter, and sugar until the lumps disappear. Alternatively, you can use clean, dry hands to mix the almond paste, butter, and sugar together into a smooth paste.

2. Add the egg and Amaretto, and beat until well incorporated, about 1 minute. Add the flour and mix until the batter is smooth.

3. Pour the frangipane batter into the pie crust.

Bake in the preheated oven for 25 to 30 minutes, or until the filling is puffed, set, and golden. Place the pie on a wire rack to cool.

4. While the pie is cooling, prepare the strawberries: Rinse the berries and pat dry. Remove the hulls, and halve the berries. (You may want to set aside 5 or 6 smaller berries to fill in any gaps.) When the pie has cooled, arrange the strawberry halves in concentric circles over the filling. Quarter any leftover or reserved berries, and use them to decorate the pie or fill in any gaps between the berry halves.

5. Make the glaze: Place the strawberry preserves and Amaretto in a small saucepan, and warm over low heat, stirring until the preserves melt. Place a fine mesh strainer over a small bowl, and strain the preserve mixture. Use a pastry brush to glaze berries. (If you don't have a pastry brush, you can drizzle the glaze over the berries.) Enjoy!