STRAWBERRIES AND CREAM PIE WITH HONEY CRUMBLE

You know how good it is when you pour heavy cream over strawberries with a buttery cookie alongside? Well, you will now! Here’s a creamy filling under a cookie-like topping, terrific picnic fare. And if you’ve got a little extra cream to pour over each serving, it’ll be even better!

For the pie

Single-crust version of Shortening-Butter Crust

3¾ pounds fresh strawberries, hulled and thinly sliced (about 11 cups)

1 cup granulated white sugar

½ cup heavy cream

½ cup all-purpose flour

¼ cup instant tapioca

1 teaspoon vanilla extract

½ teaspoon salt

1. Position the rack in the center of the oven. Heat the oven to 350°F.

2. Mix the strawberries, sugar, cream, flour, tapioca, vanilla, and salt in a large bowl until the strawberries are evenly coated in the mixture and the sugar has begun to dissolve. Set aside for 10 minutes.

3. Meanwhile, prepare and shape the crust as directed in a 13 × 18-inch lipped sheet pan.

4. Stir the filling, then spread it into an even layer in the crust. Do not wash the bowl.

For the crumble

3 cups all-purpose flour

1½ cups rolled oats

¾ cup sliced almonds

16 tablespoons (2 sticks) unsalted butter, melted and cooled to room temperature

¾ cup honey

¾ cup packed light brown sugar

½ teaspoon ground cinnamon

½ teaspoon salt

1. Stir the flour, oats, and sliced almonds in the bowl used for the filling. Add the melted butter, honey, brown sugar, cinnamon, and salt. Stir until evenly moistened. Crumble in bits and small pieces across the top of the filling.

2. Bake until the filling is bubbling and the crumble is a dark golden brown, about 50 minutes. If the crumble begins to brown too deeply before the filling is bubbling, tent the pie loosely with aluminum foil and continue baking. Remove the cover for a minute or two at the end of baking to dry out the crumble. Cool in the pan on a wire rack for at least 1 hour before serving.

TESTER NOTES

For the most intense flavor, use clover honey or even a strong, dark honey.