Berry Delicious Nut Pie

8 Servings

Ingredients

Crust

  • 250 ml (1 cup) Fine cookie crumbs such as shortbread, vanilla or graham cracker crumbs
  • 250 ml (1 cup) Fine ground nuts such as Hazelnuts, pecans or almonds
  • 75 ml (1/3 cup) Melted Butter

Filling

  • 1.25 l (5 cups) Washed, hulled and halved strawberries
  • 50 ml (1/4 cup) Granulated sugar
  • 50 ml (1/4 cup) Instant tapioca
  • 25 ml (2 tbsp) Butter
  • 2 ml (1/2 tsp) Cinnamon
  • 15 ml (1 tbsp) Fresh Squeezed lemon juice
  • 2 ml (1/2 tsp) Vanilla

Streusel Topping

  • 125 ml (1/2 cup) Brown sugar
  • 125 ml (1/2 cup) Chopped nuts
  • 75ml (1/3 cup) All purpose flour
  • 5 ml (1tsp) Cinnamon
  • 25 ml (2 tbsp) Butter, melted

Description

  1. Combine cookie crumbs, ground nuts and melted butter in a small bowl. Stir until thoroughly blended. Spread in a well buttered 23 cm (9 inch) deep pie pan and press with your fingertips to pack the mixture evenly on the bottom and up the sides of the pan. Use your fingertips to form an even edge along the top. To set the crust, place in the freezer while preparing the filling.
  2. In a medium sized saucepan, combine strawberries, sugar, tapioca, butter and ground cinnamon. Stir over low heat until thickened (about 5 minutes). Remove from the heat and stir in 15 ml (1 tbsp) lemon juice and vanilla. When cool, spoon into pie crust.
  3. Combine brown sugar, nuts, flour, cinnamon and melted butter in a small bowl. Stir to blend. Sprinkle over strawberry filling. Place pie on a baking sheet and bake in the 180C (350F) oven for 45 minutes. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove from the refrigeration 30 minutes before serving.