A crunchy almond streusel takes this show-stopping free-form pie to a higher level. Make it with locally grown strawberries, since the flavour and texture of the filling depends on the quality of the berries.
- Prep time 25 minutes
- Total time 2 hours
Ingredients
Almond Streusel:
Pastry:
Method
Pastry: In bowl, mix together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until in large crumbs. Drizzle with water, tossing with fork until dough comes together and adding up to 2 tbsp more water if needed. Shape into disc. Wrap in plastic wrap and refrigerate for 1 hour.
Almond Streusel: In bowl, stir flour with sugar. Using fingers, rub in butter until crumbly. Stir in almonds. Set aside.
Toss together strawberries, jam, granulated sugar and cornstarch; set aside.
On large piece of parchment paper, roll out dough to 17-inch (43 cm) circle. Transfer dough and paper to large baking sheet; sprinkle with ground almonds, leaving 3-inch (8 cm) border. Scrape strawberry mixture onto almonds.
Fold over pastry edge to make 12-inch (30 cm) round. Trim off excess parchment paper. Sprinkle streusel over strawberries.
Mix egg yolk with 2 tsp water; brush over pastry. Sprinkle with coarse sugar. Bake in bottom third of 375ºF (190°C) oven until golden, 50 to 60 minutes. Let cool on pan on rack.
Makes 10 to 12 servings.
Nutritional facts Per each of 12 servings: about
- Fibre 3 g
- Sodium 165 mg
- Sugars 28 g
- Protein 5 g
- Calories 421.0
- Total fat 19 g
- Potassium 194 mg
- Cholesterol 51 mg
- Saturated fat 10 g
- Total carbohydrate 60 g
%RDI
- Iron 15.0
- Folate 39.0
- Calcium 3.0
- Vitamin A 14.0
- Vitamin C 72.0
