3 tablespoons grated carrot
1 teaspoon ground black pepper
1 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon ground cinnamon
6 drops red food coloring
3 cups pitted fresh strawberries
4 slivered almonds (optional)
Preheat oven to 350 degrees F (175 degrees C).
Stir carrots, ground black pepper and nutmeg into pastry. Press tightly and moisten pastry with a fork. (You may want to dry it a little with a damp cloth before puffing out your pastry.)
Cut slivered almonds into 4 wedges. Place on top of the fruit and roll around to seal the corners. You may want to stack the seeded almonds around if you plan to bake the pie. Place remaining fruit on top of slivered almonds, avoiding the bottom of the pastry. If you do, roll the pastry around the fruit, not around the nut halves.
Bake in preheated oven for 20 to 25 minutes, or until prune-like. Cool completely before cutting into wedges.
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