This fresh strawberry pie has a unique meringue cracker crumb crust.

Strawberry Patch Pie

3 large egg whites
1 cup granulated sugar
1/8 teaspoon ground mace
1 teaspoon vanilla extract
12 saltine crackers, crushed
1 teaspoon baking powder
3/4 cup chopped walnuts
1 1/2 cups crushed strawberries
1/4 cup granulated sugar
1 teaspoon grated lemon peel
1 (1/4-ounce) package unflavored gelatin
1/4 cup cold water
3 cups strawberries

1. Preheat oven to 350°F (175°C).
2. In a small bowl beat egg whites until stiff.
3. In another bowl combine together 1 cup sugar and mace, then add one tablespoon at a time to the egg whites, beating well after each addition. Add vanilla. Set aside.
4. In a bowl mix together crushed crackers, baking powder, and chopped walnuts. Fold into egg white mixture. Spoon into a buttered 9-inch pie pan, pushing the mixture to conform to the shape of the pie pan. Bake for 30 minutes. Cool.
5. Meanwhile, in a medium bowl combine 1 1/2 cups crushed strawberries, 1/4 cup sugar, and grated lemon peel.
6. In a saucepan soften unflavored gelatin in cold water. Cook over low heat gently and stir to dissolve the gelatin. Remove from heat and add to crushed berry mixture and chill until the mixture begins to thicken. Spread half the mixture over the bottom of the cooled crust. Add 3 cups whole strawberries, stem end down and close together, to fill the pie. Carefully spoon the remaining crushed berry mixture around the whole berries. Chill until firm.

Makes 9 servings.