Zutaten für Emeril's Strawberry Crumb Pie
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 4 ounces cream cheese, cold and cubed
- All Purpose Flour
- 1 teaspoon salt
- 3/4 cup granulated sugar for strawberry filling
- 1/2 cup rolled oats
- 4 cups fresh strawberries, hulled and sliced
- Granulated Sugar
- Fresh Lemon Juice
- 2 tablespoons cornstarch
- Orange Zest
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Zubereitung von Emeril's Strawberry Crumb Pie
- Make the pie crust: In a food processor, combine 1 cup cold cubed butter and 4 ounces cold cubed cream cheese. Pulse until smooth.
- Add 2 1/2 cups flour and 1 teaspoon salt. Pulse until the mixture forms a ball.
- Remove the dough, shape it into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Make the crumb topping: In a medium bowl, combine 1/3 cup granulated sugar, 1/2 cup flour, and 1/2 cup rolled oats. Mix well.
- Add 1/2 cup melted butter and stir until the mixture is evenly moistened.
- Refrigerate the crumb topping until chilled.
- Preheat oven to 350°F (175°C).
- On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness. Fit it into a 9 or 10-inch tart pan with a removable bottom.
- Refrigerate the crust for 20 minutes. Blind bake for 18 minutes, or until lightly golden.
- Remove from oven and let cool on a wire rack.
- Increase oven temperature to 375°F (190°C).
- Make the strawberry filling: In a large bowl, gently toss together 4 cups sliced strawberries, 3/4 cup granulated sugar, 2 tablespoons lemon juice, and 2 tablespoons cornstarch.
- Pour the strawberry filling into the cooled pie crust.
- Sprinkle the chilled crumb topping evenly over the filling.
- Bake for 60-75 minutes, or until the filling is bubbly and the crust and topping are golden brown.
- Let cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
104g
Fat
67g
Carbs
19g