Strawberry Pie with Streusel Topping
You’ve still got some Baldwin County strawberries in the freezer, and you don’t feel like making another batch of preserves. What can you do with them? Bake them in a pie!
20 oz. frozen strawberries, defrosted
1 frozen 9-inch pie crust, defrosted
2 Tbsp. cornstarch
1/2 cup sugar
1/8 tsp. salt
2 Tbsp. butter, melted
2 stale biscuits
6 Tbsp. butter
1/3 cup sugar
Equipment: Food processor
Small skillet
Natural gas stovetop and oven
Preheat oven to 450 degrees.
Put the strawberries in a bowl; add and mix in the cornstarch, 1/2 cup sugar, salt, and smaller amount of butter. Set aside.
For the streusel topping: Break the biscuits into pieces, put into the food processor, and pulse to make crumbs. Melt 6 Tbsp. butter in the skillet, add the biscuit crumbs, and saute until golden. Take the skillet off the heat and stir in 1/3 cup sugar.
Pour the strawberry mixture into the pie crust. Using a teaspoon, drop spoonfuls of the streusel topping evenly over the strawberries. Place the pie in the center of a cookie sheet.
Bake at 450 degrees for 10 minutes, then reduce heat to 350 degrees and bake for another 45 minutes or until the topping is browned and the filling bubbles. If the pie crust edge browns too quickly, cover with a strip of heavy-duty aluminum foil.
Cool the pie for at least an hour before slicing.