Strawberry pistachio crumble pie from Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit (page 61) by Lisa Ludwinski

  • ground cardamom
  • limes
  • rolled oats
  • strawberries
  • apple cider vinegar
  • pistachio nuts
  • cream cheese
  • eggs
  • all-purpose flour
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on June 05, 2019

    The crust method was a bit awkward - specifically, cutting each piece of butter in half after they're in the bowl. Next time I'll just cut the pieces smaller prior to putting them in the bowl. I needed about 1/4 cup extra water.The crust turned out well - tender and flaky, with no soggy bottom. I only have glass pie plates, so I chilled the crust in the fridge prior to blind baking at 425, which took about 40 minutes. I skipped the egg wash on the rim - not sure what that's for, other than browning, which wasn't a problem with nearly 2 hours of baking time. The pie was not overly sweet. In hindsight, I should have added a couple of extra tablespoons of sugar to my supermarket berries, which seemed to lose sweetness upon baking. It was great with ice cream though. The crumble was delicious.

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