This is one of the tastiest and easiest strawberry pies to make. Instead of rolling out pastry, use a frozen pie shell. Sliced Ontario strawberries and a crumb topping are the only extras before baking.

Preparation Time:

Cooking Time:

Servings: 6

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Ingredients

Pastry:

  • 1 9-inch (23 cm) unbaked frozen pie shell

Crumb Topping:

  • 1/2 cup (125 mL) all-purpose flour
  • 1/3 cup (75 mL) packed brown sugar
  • 1 tbsp (15 mL) finely diced candied ginger
  • 2 tbsp (25 mL) cold butter

Filling:

  • 4 cups (1 L) sliced Ontario Strawberries
  • 2/3 cup (150 mL) granulated sugar
  • 2-1/2 tbsp (32 mL) tapioca
  • 1/4 tsp (1 mL) each: ground cinnamon and nutmeg
  • Vanilla ice cream (optional)

Instructions

Pastry:

Thaw pie shell at room temperature for 15 minutes. Thoroughly prick bottom and side with fork. Bake in 375ºF (190ºC) oven for 7 to 8 minutes. Reduce oven temperature to 350ºF (180ºC).

Crumb topping:

Meanwhile, in small bowl, combine flour, brown sugar and ginger. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside.

Filling:

Gently stir together strawberries, sugar, tapioca, cinnamon and nutmeg. Spoon into pie shell. Sprinkle Crumb Topping evenly over strawberries. Bake for 30 to 35 minutes or until strawberry mixture is bubbly and topping is golden brown. Let cool for 15 minutes or longer. Serve warm with ice cream, if desired.

Nutritional information

  • Protein: 3.5 grams
  • Fat: 14.0 grams
  • Carbohydrates: 64.0 grams
  • Calories: 396