STRAWBERRY CRUMBLE PIE
I host an annual pie-making party before Labor Day. We host a pig roast on our farm every year, but the pies take center stage at the end of the meal. -Beth Howard, Donnellson, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap. Refrigerate 1 hour or overnight., Preheat oven to 425°. In a large bowl, mix sugar, tapioca and salt; add strawberries and toss to coat. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Add filling. For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place on a rimmed baking sheet., Bake 20-25 minutes. Reduce oven to 375°. Bake 25-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 542 calories, Fat 24g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 509mg sodium, Carbohydrate 79g carbohydrate (44g sugars, Fiber 3g fiber), Protein 5g protein.
STRAWBERRY CRUMB PIE
Provided by Emeril Lagasse
Time 3h30m
Yield 8 servings
Number Of Ingredients 26
Steps:
- Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
- Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes.
- Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees F.
- Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.
- Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
- Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes.
- Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees F.
- Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.
EMERIL'S STRAWBERRY CRUMB PIE
Make and share this Emeril's Strawberry Crumb Pie recipe from Food.com.
Provided by Spongebob Chefpants
Categories Dessert
Time 2h
Yield 1 pie-tart, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In the bowl of a food processor combine butter and cream cheese and process until smooth. Add flour and salt and process just until mixture comes together to form a ball. Remove dough from the processor and shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
- While the pie crust is chilling, prepare the crumb topping. Combine the 1/3 cup sugar, 1/2 cup flour, and the oatmeal in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate until thoroughly chilled.
- Preheat the oven to 350 degrees F.
- Working on a lightly floured work surface, roll out dough out to a thickness of 1/8-inch and fit it into a 9 or 10-inch tart pan with a removable bottom. Return pie crust to the refrigerator for 20 minutes, then blind bake until lightly golden, about 18 minutes. Remove and transfer to a wire rack to cool while you assemble the strawberry filling.
- Increase the oven temperature to 375 degrees F.
- In a mixing bowl combine the strawberries with the sugar, lemon juice, and cornstarch and toss to combine. Spoon the strawberry filling into the prepared piecrust and spread the crumb topping evenly over the top of the filling.
- Bake in the middle of the oven for 1 hour, or until filling is bubbly and crust and crumb topping are golden brown. Transfer to a rack to cool to room temperature before serving.
Nutrition Facts : Calories 443.5, Fat 22.1, SaturatedFat 13.4, Cholesterol 57.5, Sodium 175.6, Carbohydrate 57.8, Fiber 3.7, Sugar 26.1, Protein 5.8
THE OLD BOY'S STRAWBERRY PIE
This is a summertime tradition in my family, and we have NEVER tasted, (or even seen), a strawberry pie like it! You will LOVE this. 'The Old Boy' is my dad, but my mom remembers her grandmother making a pie like this when she was young.
Provided by SCATTERFLAKE
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place a drip pan on lowest shelf to catch pie juices.
- To Make Topping: In a medium bowl, mix until fluffy the 3/4 cup sugar, 3/4 cup flour, butter, and nutmeg.
- Place cleaned strawberries in a deep bowl. In a separate bowl, mix together the 1/2 cup sugar, 1/2 cup flour, and cornstarch. Gently coat berries with this mixture; be careful not to crush berries.
- Pour berries into prepared pie crust mounding them in the middle; mounding is necessary as the berries will sink as they bake. Cover berries with crumb topping and top crumbs with about 15 pea-sized blobs of butter. Wrap edges of pie crust with foil to prevent burning.
- Bake pie in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 40 minutes. When there are 10 minutes left of baking, sprinkle a little extra sugar over crumb topping and then finish baking.
Nutrition Facts : Calories 409.6 calories, Carbohydrate 62.9 g, Cholesterol 22.9 mg, Fat 16.6 g, Fiber 2.8 g, Protein 4 g, SaturatedFat 7.4 g, Sodium 179.4 mg, Sugar 34.9 g
STRAWBERRY CRUMBLE BARS
Delicious bars with fresh strawberries and a crumble topping.
Provided by Rebecca Bekki Rodriguez
Categories Bar Cookies
Time 1h25m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
- Stir 1/2 cup white sugar and cornstarch together in a medium bowl. Mix in 1 cup sliced strawberries at a time.
- Combine flour, remaining 1/2 cup white sugar, brown sugar, baking powder, cinnamon, and salt in a large bowl. Stir in melted butter and egg with a fork until crumbly.
- Press 1/2 of the crumble mixture into the prepared pan. Cover with strawberry mixture, then top with remaining crumble mixture.
- Bake in the oven until golden brown, about 45 minutes. Remove from the oven and let cool to room temperature, about 20 minutes. Place in the refrigerator before slicing into 16 bars.
Nutrition Facts : Calories 281.7 calories, Carbohydrate 41 g, Cholesterol 42.1 mg, Fat 12.2 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 7.4 g, Sodium 75.6 mg, Sugar 21.3 g
EASY STRAWBERRY RHUBARB PIE
Lower in colesterol than most recipes but still delicious! Use your own pastry recipe, store bought pie shells, my recipe for Pastry With No Trans Fat or my recipe for Whole Wheat Canola Oil Pastry - depending on how healthy you want it to be. Cover the filling with a full crust, lattice or use the topping from my Rhubarb Crumble Pie (#91390) and enjoy!
Provided by CountryLady
Categories Dessert
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Toss all ingredients together& scrape into pie shell.
- If covering the filling with pastry, moisten the edge of pie shell; cover with pastry top.
- Trim, leaving 3/4 inch overhang; fold overhang under pastry rim.
- Seal& flute edge.
- Whish the yolk of 1 egg with 1 tbsp water& brush over pastry.
- Sprinkle with sugar& cut 4 steam vents in the centre.
- OR cover filling with a lattice of pastry strips.
- OR cover filling with the crumble mixture from recipe#91390.
- Place a foil-lined baking sheet (to catch drips) on the bottom rack of a preheated 425F oven.
- Place pie on rack above& bake for 20 minutes.
- Reduce heat to 350F& bake until golden with filling bubbling, about 55 to 70 minutes, shielding the edges with foil if browning too quickly.
- Let cool completely on rack.
Nutrition Facts : Calories 199.4, Fat 0.4, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 48.6, Fiber 2.7, Sugar 36.5, Protein 2.1
STRAWBERRY-PISTACHIO CRUMBLE PIE
A pistachio-oat crumble, perfumed with fragrant, floral cardamom adds interest to this juicy fruit pie.
Categories Bon Appétit Pie Strawberry Pistachio Summer Bake Michigan Poppy
Yield Serves 8
Number Of Ingredients 20
Steps:
- Make the crumble:
- Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool, then finely grind in a spice mill, or finely chop with a knife.
- Mix pistachios, flour, oats, brown sugar, lemon zest, poppy seeds, cardamom, and salt in a medium bowl. Using your fingers, work in butter until no dry spots remain and crumble holds together when squeezed. Chill while you make the pie filling.
- Make the filling and assemble:
- Toss strawberries, tapioca starch, granulated sugar, lemon zest, lemon juice, and salt in a large bowl to combine.
- Using a small offset spatula, spread cream cheese in an even layer over bottom of crust. Scrape strawberry mixture into crust, mounding into a dome. Sprinkle crumble evenly over top, breaking up any very large pieces.
- Place pie dish on a foil-lined rimmed baking sheet (to catch any rogue juices) and bake pie, tenting with foil if crumble starts to get too dark before filling is done, until crumble is brown and strawberry filling is bubbling around edges, 1 1/2-1 3/4 hours. Transfer to a wire rack and let cool before slicing, at least 4 hours.
- Top pie with chopped pistachios just before serving.
- Do Ahead
- Pie can be baked 1 day ahead. Store uncovered at room temperature.
STRAWBERRY/RHUBARB CRUMB PIE
Everyone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too! -Paula Phillips, East Winthrop, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust. For topping, in a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit. , Bake 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, about 35 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 468 calories, Fat 20g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 232mg sodium, Carbohydrate 70g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.
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