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The Unmanly Chef

Strawberry Crumble Pie

Strawberry Crumble Pie
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Ingredients Method

Ingredients
  

  • Adapted from Emeril Lagasse
  • Adapted from Emeril Lagasse
  • Filling:
  • Filling:
  • 6 cups 2 pounds hulled, quartered strawberries
  • 6 cups 2 pounds hulled, quartered strawberries
  • 1/2 cup sugar
  • 1/2 cup sugar
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 1/2 tablespoons cornstarch
  • 2 1/2 tablespoons cornstarch
  • 1/4 teaspoon grated orange zest
  • 1/4 teaspoon grated orange zest
  • Crumble Topping
  • Crumble Topping
  • 3/4 cup rolled oatmeal
  • 3/4 cup rolled oatmeal
  • 1/2 cup all-purpose flour
  • 1/2 cup all-purpose flour
  • 1/3 cup sugar
  • 1/3 cup sugar
  • 4 tablespoons 1/2 stick unsalted butter, melted and cooled slightly
  • 4 tablespoons 1/2 stick unsalted butter, melted and cooled slightly
  • Pie Crust: Wholly Wholesome Pie Crust

Method
 

  1. Make the crust: Open the pie crust dish. Unwrap the plastic. Allow to thaw.
  2. Make your crumble, combine your oatmeal, flour, and sugar. Then add melted butter to the mixture and stir it thoroughly. Refrigerate until it's chilled for about 15 to 20 minutes.
  3. Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. If there is lots of extra liquid you can pour it in a separate bowl.
  4. 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. Make sure you put a baking sheet underneath the pie pan as the goo from the strawberry filling tends to spill over.
  5. Transfer to a rack to cool to room temperature before serving.