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Strawberry Crumble Pie

Strawberry Crumble PieIngredients

Pastry:

1 – 9-inch (23 cm) unbaked frozen pie shell

Crumb Topping:

Filling:

Preparation

Pastry:

Thaw pie shell at room temperature for 15 minutes. Thoroughly prick bottom and side with fork. Bake in 375ºF (190ºC) oven for 7 to 8 minutes. Reduce oven temperature to 350ºF (180ºC).

Crumb topping:

Meanwhile, in small bowl, combine flour, brown sugar and ginger. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside.

Filling:

Gently stir together strawberries, sugar, tapioca, cinnamon and nutmeg. Spoon into pie shell. Sprinkle Crumb Topping evenly over strawberries. Bake for 30 to 35 minutes or until strawberry mixture is bubbly and topping is golden brown. Let cool for 15 minutes or longer. Serve warm with ice cream, if desired.

Nutrients per serving

Protein: 3.5 grams

Fat: 14.0 grams

Carbohydrates: 64.0 grams

Calories: 396