Fresh Strawberry Pie with Amaretto features an olive oil crust, a strawberry-amaretto filling and is topped with almond-flavored whipped cream! Note that you'll need to let the pie chill for four hours before serving.
Preheat the oven to 450 degrees F. For the crust, whisk the flour, sugar, salt and baking powder in a 9-inch pie dish. Whisk the milk, olive oil and amaretto in a liquid measuring cup and add the mixture to the pie dish. Toss with a fork to blend. When the dough is mixed, form it into a ball and pat it into a disk. Press the dough evenly along the bottom and up the sides of the dish to form a crust. Crimp the edges with two fingers.
Use a fork to poke holes in the bottom of the crust, so it won't puff up while baking. Bake for 10 minutes or just until golden. (Overbaking will make the crust tough.) Let the crust cool on a wire rack when it's done.
Take out your chilled amaretto and whisk in the gelatin until there are no lumps. Set it aside.
To make the filling, place 1 cup of halved strawberries in a medium sauce pan without heat. Mash them with a potato masher. Whisk in the sugar, corn syrup, corn starch and salt until blended. Switch to using a wooden or plastic spoon, and over medium heat, gently and slowly stir the strawberry mixture until it comes to a boil. Then, continue slowly stirring it for about five minutes until it thickens into a syrup. Turn off the heat. Stir in the amaretto gelatin until blended.
Transfer the glaze to a medium mixing bowl and let it cool off at room temperature for 30 minutes. Then, pat dry your remaining strawberries again and stir them into the glaze.
A few minutes before you are ready to serve the pie, make the almond whipped cream. In a medium mixing bowl add the cream and almond extract. Beat on low to get it a bit frothy. Gradually add in confectioners sugar and beat at a medium speed or as high as you can without splashing, until the cream is thickened and has stiff peaks.
Serve the pie with a dollop of whipped cream on top of each slice. Store the pie and whipped cream separately in the refrigerator. The whipped cream will be OK for about three days, and the pie should stay for four days.