This strawberry pie recipe came from my husband's family. We accidentally altered it once and we liked it even better so we kept the changes. It is a great retro treat on a hot summer night!
3 cups Water
2 cups Sugar
4 Tablespoons Cornstarch
4 Tablespoons Strawberry Jello Powder*
1/2 teaspoon Almond Extract
2 pounds Fresh Strawberries
2 Baked Pie Shells
Cool Whip (optional)
In a large saucepan, mix water, sugar, and cornstarch. Boil about 10 minutes until thickened, stirring frequently. Add jello mix and almond extract. Stir until well blended. Remove from heat and let cool for 20 minutes.
Meanwhile, wash the strawberries, cut off the tops, and thinly slice. Fill baked pie crust with the sliced strawberries and top with cooled jello mixture. Refrigerate for at least an hour. Serve chilled and topped with cool whip, if desired.