Pastry for single crust pie
1/4 c Finely chopped almonds;
1/2 c Sugar
2 tb Cornstarch
1 3/4 c Milk
2 Beaten egg yolks
1 tb Margarine or butter
1/2 ts Vanilla
2 md Bananas
2 ts Lemon juice
2 c Sliced strawberries
1/2 c Whipping cream
1 tb Sugar
1/4 ts Almond extract
Prepare pastry for single-crust pie except stir almonds into flour mixture.
On a floured surface, roll pastry to a 12 inch circle. Wrap pastry around
rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry.
Crimp edge of pastry. Do not prick pastry. Line the pastry shell with a
double thickness of foil. Bake in 450 oven 8 minutes. Remove foil. Bake 4
to 5 minutes more or until set and dry. Cool.
For filling, in a saucepan mix the 1/2 cup sugar and cornstarch. Gradually
stir in milk. Cook and stir till bubbly. Cook and stir 2 minutes more.
Remove from heat. Stir about 1 cup of the hot mixture into the beaten egg
yolks. Return all to saucepan. Bring to a gentle boil. Cook and stir 2
minutes more . Remove from heat. Stir in margarine and vanilla. Cover
surface with plastic wrap.
Slice bananas 1/4 inch thick; toss with lemon juice. (You should have about
1 1/4 cups) . Spread half the hot filling evenly into pastry shell. Arrange
half the bananas and strawberries on top. Top with remaining filling,
bananas and strawberries. Cover; chill 1 to 6 hours.
Before serving, beat the whipping cream , 1 tablespoon sugar, and almond
extract till stiff peaks form. Pipe or dollop onto pie.