Crumble Strawberry Pie

Crumble Strawberry Pie – a detailed recipe for cooking. с друзьями: Photo of the dish: Райан Либе Time:6 hours 30 min. Difficulty: easy Servings: 8 – 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For filling:

• 900 gr. cut strawberries in half
• 1/2 tbsp. brown sugar
• 1/4 Art. Sahara
• 2 tsp instant tapioca
• 1 tbsp. l lime juice
• 1/2 tsp ground cardamom

For cake:

• 1 and 1/4 Art. premium flour, plus more for sprinkling
• 1 tbsp. l Sahara
• 1/2 tsp salt
• 1/4 Art. margarine
• 6 tbsp. l cold butter, diced
• 2 tbsp. l ice water
• 2 tbsp. l cider vinegar

For sprinkling Crumble:

• 3/4 Art. hercules
• 1/2 tbsp. flour
• 1/2 tbsp. brown sugar
• 1/2 tsp salt
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp ground ginger

Recipes with similar ingredients: strawberries, premium flour, brown sugar, cloves, ginger root, cardamom, cereal hercules, apple cider vinegar, lime juice, tapioca

Recipe preparation:

1. Make cake: mix flour, granulated sugar and salt in a food processor until smooth. Add margarine and stir for a while until the mixture looks like flour coarse grinding. Add butter and stir several times, until the dough pieces are the size of a pea. Add ice water and vinegar; stir several times until the dough starts stick together, but will still be crumbly. Wrap the dough in a sheet cling film and form a disc. Wrap and refrigerate until hardening, at least 1 hour or at night.
2. Prepare the sprinkle: mix the oatmeal, flour, brown sugar, salt, cloves and ginger in a medium bowl. Using hands mix the flour mixture with butter until small lumps. Refrigerate until cooked. a baking sheet in the lower third of the oven; preheat the oven to 200 ° C. Make the filling: mix strawberries, brown sugar, granulated sugar, tapioca, lime juice, cardamom and salt in a large bowl. Stir until sugar and tapioca dissolve and strawberries will be evenly coated with the mixture. Leave me alone.
3. Roll out the dough on a surface lightly sprinkled with flour. Put in a cake pan. Wrap the protruding edges of the dough inward and press with your fingers or fork to the walls. Put in refrigerator for 15 minutes Distribute the strawberry filling in the shape and sprinkle evenly with crumbs. Place the pie on a baking sheet and bake until the crumbs are golden brown and the juice will boil around the edges for about 1 hour. Place the cake on a wire rack and refrigerate for 4 hours. Recipe for strawberry-rhubarb pie.