Description
Homemade Strawberry-Almond Crumble Pie delivers sweet summer comfort with its delicate balance of juicy berries and crisp almond topping. Warm slices promise pure dessert bliss for anyone craving a classic American pie experience.
Ingredients
Scale
Pie Crust:
- 1 unbaked 9-inch (23 cm) pie crust (store-bought or homemade)
Main Fruits:
- 4 cups (600 g/21.2 ounces) fresh strawberries, hulled and sliced
Filling and Flavoring Ingredients:
- ½ cup (100 g/3.5 ounces) granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon almond extract (optional)
Crumble Topping Ingredients:
- ½ cup (65 g/2.3 ounces) all-purpose flour
- ½ cup (50 g/1.8 ounces) rolled oats
- ½ cup (100 g/3.5 ounces) brown sugar, packed
- ½ cup (50 g/1.8 ounces) sliced almonds
- 4 tablespoons (60 g/2.1 ounces) unsalted butter, cold and cubed
Instructions
- Preheat the oven to 375F (190C), positioning the rack in the center. Carefully transfer the raw pie crust into a 9-inch pie dish, ensuring smooth placement.
- Create the fruity base by gently mixing fresh strawberry slices with granulated sugar, cornstarch, zesty lemon juice, and fragrant almond extract in a spacious mixing bowl. Allow the mixture to macerate for 10 minutes, encouraging natural juice release.
- Craft the crumbly topping by blending flour, hearty rolled oats, rich brown sugar, and delicate sliced almonds in a separate bowl. Incorporate cold butter cubes using fingertips or a pastry cutter until the mixture transforms into coarse, sandy texture.
- Transfer the macerated strawberry mixture into the prepared pie crust, distributing evenly to create a luscious foundation. Generously scatter the nutty almond crumble across the entire surface, ensuring complete coverage.
- Position the pie on a rimmed baking sheet to catch potential drips. Slide into the preheated oven and bake for 40-50 minutes until the filling becomes vibrantly bubbling and the topping turns a golden, appetizing brown. If pie edges darken too quickly, shield with aluminum foil.
- Remove from the oven and allow the pie to rest and set for a minimum of 2 hours. This cooling period helps the filling stabilize and intensify flavors. Serve at room temperature or slightly warm, optionally accompanied by a scoop of creamy vanilla ice cream or a soft dollop of whipped cream.
Notes
- Select ripe, deep-red strawberries for maximum sweetness and intense flavor in your pie filling.
- Let strawberry mixture rest to naturally release juices, creating a more concentrated and thickened fruit base.
- Use cold butter when making crumble topping to ensure a crispy, flaky texture that doesn’t become greasy.
- Cover pie edges with aluminum foil midway through baking to prevent over-browning while allowing the center to cook thoroughly.
- For gluten-free version, substitute regular flour with almond or coconut flour in both crust and crumble topping.
- Enhance almond flavor by adding 1/4 teaspoon almond extract directly into the crumble mixture for deeper nutty notes.
- Make ahead and refrigerate unbaked pie for up to 24 hours to develop more complex fruit flavors before baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg