This Strawberry Crumble Pie with Meringue Topping is a captivating dessert that combines the juicy sweetness of fresh strawberries with the crispiness of a buttery crumble and the light, airy texture of meringue. The pie starts with a layer of crumbly, butter-rich base, topped with a vibrant strawberry filling, and finished with a glossy meringue that's speckled with crumble pieces. This dessert is not only a treat for the taste buds but also a feast for the eyes.
Why You'll Love This:
The contrasting textures make each bite of this pie a delightful experience. The crumble base provides a satisfying crunch, the strawberries offer a burst of freshness, and the meringue adds a smooth, melt-in-your-mouth quality that enhances the overall dish. This combination of textures, along with the harmonious blend of flavors, makes this pie a memorable dessert.
Perfect Occasion:
This Strawberry Crumble Pie is ideal for summer gatherings, picnics, or any occasion that calls for a special, comforting dessert. It's particularly perfect for celebrations like Easter, Mother’s Day, or a casual backyard BBQ. Its stunning appearance and delightful flavors are sure to garner compliments from all who indulge.
Decoration Tips:
Before serving, you can enhance the visual appeal by dusting the meringue with a light sprinkle of powdered sugar. Additionally, arranging a few fresh strawberries on top of the pie can add a burst of color and hint at the delicious filling inside. A sprig of mint or a drizzle of strawberry sauce can also add a touch of elegance.
Ingredients:
- 450 g of all-purpose flour
- 300 g of butter (82% fat content), cold
- 180 g of sugar
- 4 medium egg whites
- 200 g of sugar for the meringue
- 5 g of potato starch for the meringue
- 500 g of fresh strawberries
- 50 g of potato starch for the filling
- Begin by combining the flour, cold butter, and sugar. Rub these ingredients between your fingers until they form a crumbly texture. Line a 22 cm diameter baking tin with parchment paper, and press 2/3 of the crumble mixture into the base. Bake in a preheated oven at 200°C for about 15 minutes. Refrigerate the remaining crumble.
- For the meringue, whip the egg whites until frothy. Gradually add 200 g of sugar in three parts, continuing to beat for about 2 minutes after each addition until the whites are stiff and glossy. Finally, mix in 5 g of potato starch just until incorporated.
- Prepare the filling by washing, hulling, and chopping the strawberries. Toss them with 50 g of potato starch.
- Layer the chopped strawberries over the baked crumble base. Spread the meringue evenly over the strawberries and sprinkle with the reserved crumble.
- Bake the pie at 190°C for 45 minutes.
Enjoy this Strawberry Crumble Pie as the perfect ending to any meal, bringing a sweet, crunchy, and creamy delight to your dessert table!