I don’t think there’s anything better about summer produce than strawberries. I can eat those anytime.
Usually they go in strawberry shortcake for a summer supper, or in my mouth when they taunt me on the counter all day. Sometimes I make pie.
I admit this recipe is similar to the Strawberry Rhubarb Crumble Pie, but it’s a galette aka a free form pie, and it really lets the strawberries shine. It helps that it is delicious too…so I’m going to post it okay?!
It has an almond streusel topping, which is to die for. I think I just really love crumbly goodness on top of my pies!
I found the recipe here.
This recipe makes 12 servings, and one big galette, or two smaller ones.
For the crust:
2 1/2 cups of flour
1 teaspoon salt
3/4 cup cold butter
3/4 cup cold water
For the filling:
4 cups of strawberries, hulled and halved
1/6 cup raspberry jam
1/6 cup strawberry jam
1/4 cup of sugar
1/4 cup cornstarch
1 pinch of salt
1/2 cup ground almonds
For the topping:
1/2 cup flour
1/2 cup sugar
1/4 cup cold butter
1/3 sliced almonds
In a bowl mix together all the dry ingredients for the crust. Cut in the butter until everything is in large crumbs, drizzle water over the top and mix until the dough comes together, you might need 2 tsp more water. Once everything’s mixed shape into a disk, wrap in plastic wrap and place in the fridge for 1 hour.
Meanwhile you can start hulling the strawberries and cutting them in half. Place these in a medium sized bowl, mix in the sugar and let rest until your crust is ready. Once the dough comes out of the fridge the jams, salt, and cornstarch, tossing to combine. You’ll reserve the ground almonds for later. For the topping you can combine all the dry ingredients in a small bowl, and then work in the butter with your fingers until it’s crumbly.
Preheat the oven to 375 degrees F. Roll out the dough into a 17 inch (43 cm) circle on a big piece of parchment paper. Leaving a 3 inch border, sprinkle the ground almonds onto the crust, then dump the filling on top. Sprinkle the streusel over this. Then you can fold in the excess dough over the top of the strawberries for a 12 inch pie in the end. Trim the parchment paper, place the pie and paper on a metal baking sheet (or a pizza stone if you have one). Bake for 50-60 minutes in the bottom third of the oven.