Title: Strawberry Patch Pie
Categories: Fruit Pie
Yield: 8 Servings
| MERINGUE CRACKER CRUST |
| 3 | x | Egg Whites |
| 1/8 | ts | Mace |
| 12 | x | Soda crackers, crushed |
| 3/4 | c | Chopped Walnuts |
| 1 | c | Sugar |
| 1 | ts | Vanilla |
| 1 | ts | Baking Powder |
| STRAWBERRY FILLING |
| 1 1/2 | c | Fresh Strawberries, crushed |
| 1 | ts | Lemon peel |
| 1/4 | c | Cold water |
| 1/4 | c | Sugar |
| | | Envelope unflavored Gelatin |
| 30 | x | Whole, fresh Strawberries |
MERINGUE CRACKER CRUST: Beat egg whites until stiff. Combine sugar and
mace; add 1 T at a time to egg whites, beating well after each addition.
Add vanilla. Combine crushed crackers, baking powder and nuts. Fold into
egg white mixture. Spoon into buttered 10" pie plate, pushing mixture to
conform to shape of pie plate.. Bake at 350 deg F for 30 minutes. Cool.
(This crust is excellent for chiffon or ice cream pie.) STRAWBERRY FILLING:
Combine crushed strawberries, sugar and lemon peel. Soften gelatin in cold
water in pan. Heat gently to melt the gelatin. Add to crushed berry
mixture. Chill until mixture begins to thicken. Spread half the mixture
over the bottom of cooled crust. Add enough whole berries, stem end down
and close together, to fill pie. Carefully spoon remaining crushed berry
mixture around whole berries. Chill until firm. Serve with whipped cream,
if desired.