Strawberry Crumble Pie

There were leftovers from Strawberrypalooza in June/July. I really didn't think we had that many strawberries. I was clearly wrong.

Wanting to get rid of the last of the strawberries before they deteriorated into mush, Meredith decided to make one more pie. This pie would be a more traditional baked pie with a crumble topping. Meredith had a recipe for a rhubarb pie that she was able to adapt to get the results she wanted - the most significant change being reducing the amount of sugar.

Strawberry Crumble Pie

Filling:

• 2 eggs
• 2 tbsp butter, melted
• 1/2 cup sugar
• 3 tbsp flour
• 3 cups strawberries, diced (about 1/2 inch)
• 1 9-inch pie crust

Topping:

• 1/2 cup flour
• 1/4 cup brown sugar
• 1/4 tsp cinnamon
• 1/4 cup cold butter

1. Preheat oven to 425-degrees.
2. In a small bowl, stir eggs and melted butter.
3. In another small bowl, combine sugar and flour and stir into egg mixture until well combined.
4. Place strawberries in a large bowl and mix in flour and egg mixture.
5. Prepare the topping by mixing the flour, sugar and cinnamon. Cut in butter (using a mixer or pastry cutter) until topping looks like coarse crumbs.
6. Transfer strawberry mixture into pie shell.
7. Sprinkle topping evenly over the top and bake for 15 minutes.
8. Reduce oven temperature to 350-degrees and bake for an additional 35 to 40 minutes or until filling is set and topping is light-to-medium golden-brown.

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