Strawberry Crumble Pie

• Preheat oven to 450 F. Mix flour, sugar, and vanilla sugar in a mixing bowl. Cut butter into chunks and add to dry ingredients. Use a pastry cutter or fork to cut butter into dry ingredients until well-combined but still crumbly. Spread half of crumble in a 9-inch pie form and bake 5-6 minutes.

• While crust is baking, cut strawberries into pieces and mix them with sugar, vanilla, and cornstarch, in a separate bowl. Add the white chocolate chips to the crumble mixture reserved in a bowl. Add the slivered almonds and lemon zest to the crumble mixture and combine well.

• Take pie out of the oven and reduce the temperature to 400 F. Pour strawberry mixture into pie form over crust. Cover strawberries with remaining crumb mixture. Return to oven and bake, on the lowest rack, for 20-25 minutes, or until the crumble has a golden-brown color. Serve warm with vanilla ice cream, fresh whipped cream, or strawberry sorbet.

Tips & Tricks:

Leftover pie? Reheat in the microwave for the same yummy, warm goodness.

Want to make your pie in advance? Bake pie and allow to cool. Cover with foil and place in refrigerator. When you’re ready to eat it, leave foil on and place in 350 F oven for 15 minutes.

You can also prep your crumble, bake the bottom, allow to cool, cover with foil, and store in refrigerator. Prep your strawberry filling as well, cover, and store in refrigerator. About a half hour before serving, pour strawberry filling on top of pie crust in pie form and sprinkle with reserved crumb mixture. Follow the regular baking instructions (20-25 minutes at 400 F).