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Organic Blenheim Apricot

Combine eggs, honey, yogurt, almond, salt in a mixer or bowl, whisking well.
Layer 1 cup of the sliced strawberries on the bottom of the unbaked pie shell. Pour blended ingredients on top. Meanwhile, mix the remaining 2 cups sliced strawberries with strawberry jam in a bowl; set aside. Bake 25 to 30 minutes at 350F, or until it is looks about done and is not too jiggly. While the pie is still warm, lay the remaining strawberry/jam mixture on top and sprinkle the slivered almonds around the edge. Bake another 8-10 minutes until slivered almonds are lightly browned. Let cool and set completely before serving.

Chef's Note & Story

I invented this recipe in an attempt to use up leftover strawberries and create something that everyone, even diabetics or those watching their sugar, can enjoy.