Strawberry Crumble Pie
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5
3 reviews
Excellent
Strawberry Crumble Pie
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Sweet, fresh strawberries are topped with a spiced crumble topping in this Strawberry Crumble Pie that makes the perfect summertime dessert.
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Ingredients
- 1 pie crust unbaked, single
Crumble Topping:
- 3/4 cup old fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar packed
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 6 tablespoons butter cut into small pieces, cold unsalted
Strawberry Filling
- 2 pounds strawberry hulled and halved or quartered (depending on the size
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 teaspoons instant tapioca
- 1 tablespoon lime juice fresh
- 1/2 teaspoon ground cardamom
Instructions
- Roll the pie dough into a 12-inch round. Fit into a 9-inch pie dish and crimp the edges. Place in the refrigerator until needed.
- In a bowl, combine the oats, flour, brown sugar, salt, allspice and ginger. Using a fork or your hands, work the butter into the mixture until it is crumbly. Refrigerate until needed.
- Place the rack in the oven to the lower third. Place a baking sheet in the oven and preheat the oven to 400ºF.
- Combine the strawberries with the brown sugar, granulated sugar, tapioca, lime juice and cardamom in a large bowl. Stir until the strawberries and coated and the tapioca dissolves.
- Spread the strawberries in the prepared crust. Top evenly with the crumble topping. Place the pie on the hot baking dish in the oven. Bake until the crust is golden brown and the pie is bubbling around the edges, 45-55 minutes. Remove from the oven and allow to cool for at least 4 hours. Store in the refrigerator.
Notes
- TOTAL TIME DOES NOT INCLUDE COOLING TIME.
- adapted from Food Network Magazine June 2016
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User Reviews
Overall Rating
5
3 reviews
Excellent
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