Easy Strawberry Crumb Pie

For a strawberry addict like me, this pie might as well be a drug.

I posted in last week's menu that I had plans to make Emeril's Strawberry Crumb Pie from Food Network Magazine. His crust recipe sounded amazing, but I decided to make this around 5:30 on Sunday afternoon and the 5+ hour time to make was just not going to work! So, I altered it to make it faster and easier. And it was AMAZING!

Easy Strawberry Crumb Pie

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Ingredients:

1 refrigerated pie crust (such as Pillsbury)

1/3 cup sugar

1/2 cup all-purpose flour

3/4 cup oatmeal

4 Tbsp unsalted butter, melted and slightly cooled

6 cups (2 pounds) strawberries, hulled and quartered

1/2 cup granulated sugar

2 tsp fresh lemon juice

2 1/2 Tbsp cornstarch

1/4 tsp grated orange zest (or 1/8 tsp valencia orange peel, from the spice section)

Bake pie crust according to package directions. Allow to cool.

Prepare the crumb topping: Combine the 1/3 cup sugar, 1/2 cup flour, and the oatmeal in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate until thoroughly chilled.

Preheat oven to 350. In a mixing bowl combine the strawberries with the sugar, lemon juice, and cornstarch and toss to combine. Spoon the strawberry filling into the prepared piecrust and spread the crumb topping evenly over the top of the filling. Bake in the middle of the oven for 45 minutes - 1 hour, or until filling is bubbly and crust and crumb topping are golden brown.

 

If you like strawberries - MAKE THIS. It's so easy, the crumb topping is fantastic and you can't beat the convenience of a pre-made pie crust. Take that 5 hours! This was ready to eat in just over an hour and a half, with very little active time working.

Enjoy!!

PS- I'm linking up to Tasty Tuesdays at 33 Shades of Green - click on over there to see some other wonderful recipes!