Strawberry–Pistachio Crumble Pie
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Oat (old-fashioned)1 tsp
Poppy Seed1 tsp
Ground Cardamom1 tsp
Kosher Salt5 tbsps
Tapioca Starch1 cup
Granulated Sugar2 tbsps
Lemon Juice (fresh)2 tbsps
Cream Cheese (room temperature)2 tbsps
Pistachio (chopped)Directions:
1
Make the crumble: Preheat oven to 350°F
2
Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes
3
Let cool, then finely grind in a spice mill, or finely chop with a knife
4
Mix pistachios, flour, oats, brown sugar, lemon zest, poppy seeds, cardamom, and salt in a medium bowl
5
Using your fingers, work in butter until no dry spots remain and crumble holds together when squeezed
6
Chill while you make the pie filling
7
Preheat oven to 350°F
8
Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes
9
Let cool, then finely grind in a spice mill, or finely chop with a knife
10
Mix pistachios, flour, oats, brown sugar, lemon zest, poppy seeds, cardamom, and salt in a medium bowl
11
Using your fingers, work in butter until no dry spots remain and crumble holds together when squeezed
12
Chill while you make the pie filling
13
Make the filling and assemble: Toss strawberries, tapioca starch, granulated sugar, lemon zest, lemon juice, and salt in a large bowl to combine
14
Using a small offset spatula, spread cream cheese in an even layer over bottom of crust
15
Scrape strawberry mixture into crust, mounding into a dome
16
Sprinkle crumble evenly over top, breaking up any very large pieces
17
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
18
Transfer to a wire rack and let cool before slicing, at least 4 hours
19
Top pie with chopped pistachios just before serving
20
Toss strawberries, tapioca starch, granulated sugar, lemon zest, lemon juice, and salt in a large bowl to combine
21
Using a small offset spatula, spread cream cheese in an even layer over bottom of crust
22
Scrape strawberry mixture into crust, mounding into a dome
23
Sprinkle crumble evenly over top, breaking up any very large pieces
24
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
25
Transfer to a wire rack and let cool before slicing, at least 4 hours
26
Top pie with chopped pistachios just before serving
27
Do Ahead Pie can be baked 1 day ahead
28
Store uncovered at room temperature
29
Pie can be baked 1 day ahead
30
Store uncovered at room temperature