Fresh Strawberry Almond Pie 

1 1/2 cups crushed shortbread cookies
1/4 cup finely chopped blanched slivered almonds
1/3 cup butter or margarine, melted
6 cups fresh strawberries, hulled
1 cup white sugar
3 tablespoons corn starch
1/3 cup water
1/4 teaspoon salt
1/2 teaspoon almond extract
whipped cream
                   
1. Preheat oven to 350 degrees F. 
2. In small bowl, stir together all crust ingredients. Press
   on bottom and up sides of a 9-inch pie plate. Bake for 8
   mins. Cool completely. 
3. Mash enough strawberries to equal 1 cup. In 2-quart
   saucepan, combine sugar and cornstarch. Stir in mashed
   berries and water. Cook over medium heat, stirring
   constantly, until mixture thickens and comes to a full
   boil (8 to 15 mins). Boil 1 min; remove from heat. 
4. Stir in salt and almond extract; cool 10 mins. Fill baked
   crust with remaining fresh strawberries; pour cooked mixture
   over fresh berries. Refrigerate at least 3 hours. Garnish with
   whipped cream.