Strawberry Crumble Pie

When I saw this pie in the June 2016 issue of Food Network Magazine, I knew I had to make it as soon as possible. Usually I see things and save them for later, but with this beauty, I couldn’t wait. Luckily I had a reason to make it as a dessert for the holiday weekend. It was a huge hit!

As always, I don’t make my own pie crust, so I’ve adapted this recipe so I can cheat and use the refrigerated crust. And I don’t even buy the name brand kind, the store brand is just as good! Don’t worry, no one will know unless you tell them.


Refrigerated pie crust

For the topping:

3/4 cup rolled oats

1/2 cup all-purpose flour

1/2 cup packed light brown sugar

1/2 teaspoon kosher salt

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

6 tablespoons cold unsalted butter, cut into cubes

For the filling:

2 pounds strawberries, hulled and halved

1/2 cup packed light brown sugar

1/4 cup granulated sugar

2 teaspoons instant tapioca

1 tablespoon fresh lime juice

1/2 teaspoon ground cardamom

Pinch of kosher salt


Preheat the oven to 400 degrees. Set the dough out for about 20 minutes. Check the package for recommended time.

Make the filling: Combine the strawberries, brown sugar, granulated sugar, tapioca, lime juice, cardamom and salt in a large bowl. Stir until the sugar and tapioca are dissolved and the strawberries are evenly coated. **Milady note: It smells AMAZING!!!**

Make the topping: Combine the oats, flour, brown sugar, salt, allspice and ginger in a medium bowl. Using your fingers, work the butter into the mixture until clumpy.

Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers or a fork. Spread the strawberry filling in the crust and sprinkle evenly with the crumble topping.

Place the pie on a baking sheet and bake until the crust is golden brown and the juices are bubbling around the edge, about 1 hour. Transfer to a rack and let cool completely, at least 4 hours.

Serve at room temperature with some ice cream or whipped topping! Yum! Summer is here!




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