STRAWBERRY-ALMOND CRUMBLE PIE
A sweet and tangy strawberry pie with a crunchy almond crumble topping. Perfect for spring and summer gatherings, easy to make and absolutely delicious.
Ingredients
For the Filling:
- 1 9-inch pie crust pre-made or homemade
- 4 cups fresh strawberries hulled and halved
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- ½ teaspoon vanilla extract
For the Crumble Topping:
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ½ cup unsalted butter cold, cut into small pieces
- ½ cup sliced almonds
Instructions
Prepare Pie Crust:
- Preheat oven to 375°F (190°C). Place pie crust in pie dish and set aside.
Prepare Filling:
- In a bowl, mix strawberries, sugar, cornstarch, and vanilla until coated. Pour into crust.
Prepare Crumble Topping:
- In another bowl, combine flour, brown sugar, butter, and almonds. Mix until crumbly.
Assemble and Bake:
- Sprinkle crumble evenly over strawberry filling. Bake for 35-40 minutes until topping is golden and filling is bubbly.
Serve:
- Let pie cool for at least 30 minutes before slicing and serving.
Notes
- Make Ahead: Pie can be prepared a few hours in advance.
- Variations: Substitute raspberries or blueberries for strawberries.
- Serving Suggestions: Serve with whipped cream or vanilla ice cream.
- Allergy-Friendly: Use dairy-free butter for lactose-free version.
- Storage Tips: Store in refrigerator up to 2 days. Best served fresh.