I live in New Jersey, the Garden State. Once spring hits, the local roadside produce stands showcase a variety of fresh fruits and veggies. One of our favorite things to purchase at the roadside stands is strawberries. It’s hard for us to resist those bright plump berries, so we often come home with several pounds of strawberries.
One of my favorite ways to use fresh strawberries is in pie. This pie is a winner: sweet, juicy, and full of flavor. The deliciously rich crumb topping melts in your mouth and enhances the flavor of the berries. Add a scoop (or two!) of vanilla ice cream and you’ve got the perfect spring and summer dessert.
9 inch single crust pie crust
4 cups fresh strawberries, hulled and sliced in half
½ cup white sugar
½ cup all-purpose flour
1 tablespoon cornstarch
1 cup brown sugar
½ cup cold butter (1 stick)
¾ cup flour
¾ cup regular oatmeal
½ teaspoon cinnamon
¼ teaspoon salt
Prepare the crumb topping by combining all the ingredients together until crumbly. Preheat oven to 400 degrees.
Place cleaned strawberries in a deep bowl. In a separate bowl, mix together the sugar, flour, and cornstarch. I suggest you taste your berries first to check for sweetness and adjust the amount of sugar accordingly.
Gently coat berries with this mixture, being careful not to crush the strawberries. Drain the leftover sugar/cornstarch/flour mixture once the berries are coated to prevent the pie from being soupy or goopy.
Pour berries into prepared pie crust mounding them in the middle. Mound the strawberries because they will sink as they bake.
Cover berries with crumb topping and wrap the edges of pie crust with foil to prevent burning.
Bake pie in preheated oven for 45 minutes.
© 2008 – 2014, Andrea Thorpe. All rights reserved.