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Strawberry-Almond Crumble Pie

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  • Author: samahkitchen
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Strawberry-Almond Crumble Pie is a delicious twist on a classic fruit pie. It features a buttery, flaky crust filled with juicy strawberries and topped with a crunchy almond crumble. The perfect balance of sweet, tart, and nutty flavors makes it a must-try dessert for spring and summer!

Ingredients

Units Scale

For the Pie Crust:

  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water

For the Strawberry Filling:

  • 4 cups fresh strawberries, hulled and sliced
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract

For the Almond Crumble Topping:

  • 1/2 cup (60g) all-purpose flour
  • 1/3 cup (65g) brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 cup (57g) unsalted butter, melted
  • 1/2 cup (50g) sliced almonds

Instructions

Make the Pie Crust:

  1. In a bowl, whisk together flour, salt, and sugar.
  2. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  3. Gradually add ice water, mixing just until the dough comes together.
  4. Shape into a disc, wrap in plastic wrap, and chill for 30 minutes.
  5. Roll out the dough on a floured surface and fit into a 9-inch pie pan. Trim excess and crimp the edges.

Make the Strawberry Filling:

  1. In a large bowl, mix strawberries, sugar, cornstarch, lemon juice, and vanilla extract.
  2. Let sit for 10 minutes to allow the juices to release.

Make the Almond Crumble Topping:

  1. In a bowl, mix flour, brown sugar, and cinnamon.
  2. Stir in melted butter until crumbly, then fold in sliced almonds.

Assemble & Bake:

  1. Preheat oven to 375°F (190°C).
  2. Pour the strawberry filling into the chilled pie crust.
  3. Sprinkle the almond crumble topping evenly over the filling.
  4. Bake for 40–45 minutes, or until the filling is bubbly and the topping is golden brown.
  5. Let cool for at least 1 hour before slicing.

Serve & Enjoy:

  1. Serve warm or chilled with vanilla ice cream or whipped cream.

Notes

  • For extra crunch, toast the almonds before adding them to the crumble.
  • Store leftovers in the fridge for up to 3 days.
  • If using frozen strawberries, thaw and drain excess liquid before mixing.

Find it online: https://quickbiteskitchen.com/strawberry-almond-crumble-pie/