1/4 cup rolled oats (start of topping ingredients)
2 tablespoons whole wheat flour
1/4 cup crushed pistachios
1 1/2 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 tablespoon cold coconut oil
2 1/2 cups fresh strawberries, hulled and chopped (start of filling ingredients)
Instructions
More ingredients-
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1/2 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ginger powder
Pinch of salt
Combine flour, coconut oil, salt, sugar, cinnamon, ginger nutmeg,
and cardamom in a food processor
Pulse until well incorporated
Add apple cider vinegar, and mix
Add water 1 tablespoon at a time, mixing until dough forms
Alternatively, you can mix ingredients by hand – once dough has a
crumbly texture, add apple cider vinegar and water a spoonful at a
time kneading until dough comes together
Flatten dough into a round disc, wrap with plastic wrap and
refrigerate for at least 30 minutes, or as long as 24 hours, until
you’re ready to use.
Combine oats, flour, pistachios, sugar, salt and cinnamon in a small
bowl
Add and rub in coconut oil until mixture is crumbly
In a bowl, combine strawberries, sugar, arrowroot powder, lemon
juice, vanilla extract, cinnamon, ginger powder and salt
Preheat oven to 350 degrees F.
On a flour-dusted surface, use a rolling pin to roll dough into a thin
large circle, large enough to cover a medium pie pan with a bit of
an overhang
Gently lift the dough and line it with the pie pan
Pour filling into pie shell, spreading the mixture evenly
Sprinkle the crumbly oat mixture (crumble topping) over the pie
Flute the edges of the pie crust with a fork or your hand to make a
pretty pattern
Place pie on a baking sheet and bake for 40 – 45 minutes, or until
crust and topping is golden brown
Originally Submitted
2/4/2015
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