Strawberry-Almond Crumble Pie

Name: Strawberry-Almond Crumble Pie
Prep time: 45 min
Total time: 6 h 50 min
Yield: 6 - 8 serving(s)
Ingredients: 1/3 c. roasted whole almonds; 1 tsp. granulated sugar; 1 c. all-purpose flour, spooned and leveled; 3/4 tsp. kosher salt; 1/2 c. (1 stick) cold unsalted butter, cut into pieces; 4 tbsp. ice water; 1/3 c. roasted whole almonds, finely chopped; 1/3 c. rolled oats; 1/3 c. all-purpose flour, spooned and leveled, plus more for work surface; 1/2 c. packed light brown sugar; 1/2 tsp. lemon zest; 1/2 tsp. kosher salt; 6 tbsp. (3/4 stick) cold unsalted butter, cut into pieces; 1/2 c. granulated sugar; 1/4 tsp. ground nutmeg; 1/4 tsp. ground cardamom; 1/3 c. cornstarch; 1/4 tsp. kosher salt; 1 tbsp. fresh lemon juice; 2 lb. strawberries, hulled and halved if small or quartered if large

Get your fruit fix courtesy of this crowd-pleasing pie featuring a jamlike filling.

By Torie CoxPublished: Mar 4, 2022

1 Rating

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Hector M. Sanchez

Yields:

6 - 8 serving(s)

Prep Time:

45 mins

Total Time:

6 hrs 50 mins

Inspired by the Ponchatoula Strawberry Festival in Louisiana, which is celebrating its 50th anniversary in 2022, this berry bonanza started as a small-town block party in 1972. It draws upward of 100,000 visitors and is the second-largest free event in the state after Mardi Gras.

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Ingredients

For the crust:

1/3 cup roasted whole almonds
1 tsp. granulated sugar
1 cup all-purpose flour, spooned and leveled
3/4 tsp. kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
4 Tbsp. ice water

For the almond crumble:

1/3 cup roasted whole almonds, finely chopped
1/3 cup rolled oats
1/3 cup all-purpose flour, spooned and leveled, plus more for work surface
1/2 cup packed light brown sugar
1/2 tsp. lemon zest
1/2 tsp. kosher salt
6 Tbsp. (3/4 stick) cold unsalted butter, cut into pieces

For the filling:

1/2 cup granulated sugar
1/4 tsp. ground nutmeg
1/4 tsp. ground cardamom
1/3 cup cornstarch
1/4 tsp. kosher salt
1 Tbsp. fresh lemon juice
2 lb. strawberries, hulled and halved if small or quartered if large

Directions

1. Step 1Make the crust: Pulse almonds in a food processor until finely ground, 15 to 18 times. Add sugar, flour, and salt, and pulse to combine. Add butter, and pulse until it resembles coarse meal with several pea-size pieces remaining, 6 to 8 times. Add water, 1 tablespoon at a time, pulsing to pull dough together into a crumbly pile (add up to an additional 1 tablespoon of water if needed).
2. Step 2Turn dough onto work surface and press into a ball; flatten into a disk. Wrap disk in plastic and chill at least 2 hours or up to overnight.
3. Step 3Make the almond crumble: Combine almonds, oats, flour, brown sugar, lemon zest, and salt in a bowl. Cut butter into flour mixture with two forks or a pastry blender until butter is incorporated and mixture forms small clumps. Chill at least 1 hour or up to overnight.
4. Step 4Preheat oven to 375°F with one rack in the middle and one rack in the lowest position. Line a rimmed baking sheet with foil. Roll out dough on a lightly floured surface to a 12-inch circle. Transfer to a 9-inch pie plate; fold edges under to align with the rim of the plate and crimp; freeze 20 minutes. Line pie shell with aluminum foil and fill with pie weights or dry beans. Bake, on lowest rack, until edges are set, 24 to 26 minutes. Carefully remove foil and pie weights and prick bottom of pie shell several times with a fork. Return to oven and bake until edges are golden brown and bottom is dry, 7 to 10 minutes. Cool completely on a wire rack; reserve baking sheet.
5. Step 5Make the filling: Increase oven temperature to 400°F. Combine sugar, nutmeg, cardamom, cornstarch, and salt in a bowl. Add lemon juice and strawberries and toss to coat. Spoon into parbaked pie shell, pressing berries into an even layer, and top with crumble topping. Place on reserved baking sheet.
6. Step 6Bake, on middle rack, 30 minutes. Reduce oven temperature to 375°F, cover with aluminum foil, and bake until juices are bubbly around the edges and streusel is deep golden brown, 25 to 30 minutes. Transfer to a wire rack to cool completely, at least 2 hours.

Perfecting Pie Crumble: Baked fruit crumbles (which use fewer ingredients than a standard piecrust dough) first appeared in England during WWII as a result of common baking ingredients, such as butter and flour, being in short supply. When mixing a crumble, first be sure the butter is fully incorporated into the dry ingredients. Then, use your hands to create different size clumps, from pea to quarter. And don’t forget to chill the crumble before layering it on your filling. This gives the gluten time to rest and allows the butter to solidify, ensuring a tender and delicious topping.

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