Strawberry Pie

Ok I am shirking my many duties of the day for a minute. Last night I made the most awesome Strawberry pie ever. Its so, so much better than the traditional strawberry glaze pie. Its also very easy. Tim was in the mood to take pictures of me too so I guess that was a good thing because I think these are the first pics I have of me pregnant this time. How I managed to go eight months without having my picture taken is beyond me. I actually contemplated not posting the recipe so that it would be mine all mine but then I decided to be nice.

INGREDIENTS

• 1 recipe pastry for a 9 inch single crust pie
• 3/4 cup white sugar
• 3/4 cup all-purpose flour
• 6 tablespoons butter
• 1 pinch ground nutmeg
• 4 cups fresh strawberries, hulled
• 1/2 cup white sugar
• 1/2 cup all-purpose flour
• 1 tablespoon cornstarch

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Place a drip pan on lowest shelf to catch pie juices.
2. To Make Topping: In a medium bowl, mix until fluffy the 3/4 cup sugar, 3/4 cup flour, butter, and nutmeg.
3. Place cleaned strawberries in a deep bowl. In a separate bowl, mix together the 1/2 cup sugar, 1/2 cup flour, and cornstarch. Gently coat berries with this mixture; be careful not to crush berries.
4. Pour berries into prepared pie crust mounding them in the middle; mounding is necessary as the berries will sink as they bake. Cover berries with crumb topping and top crumbs with about 15 pea-sized blobs of butter. Wrap edges of pie crust with foil to prevent burning.
5. Bake pie in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 40 minutes. When there are 10 minutes left of baking, sprinkle a little extra sugar over crumb topping and then finish baking.

This one is for Kryna