STRAWBERRY CRUMBLE PIE

STRAWBERRY CRUMBLE PIE 1 single pie crust (unbaked) CRUMBLE TOPPING: 3/4 cup old fashioned oats 1/2 cup all-purpose flour 1/2 cup packed light brown sugar 1/2 teaspoon salt 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 6 tablespoons cold unsalted butter, cut into small pieces STRAWBERRY FILLING 2 pounds strawberries, hulled and halved or quartered (depending on the size) 1/2 cup packed light brown sugar 1/4 cup granulated sugar 2 teaspoons instant tapioca 1 tablespoon fresh lime juice 1/2 teaspoon ground cardamom Roll the pie dough into a 12-inch round. Fit into a 9-inch pie dish and crimp the edges. Place in the refrigerator until needed. In a bowl, combine the oats, flour, brown sugar, salt, allspice and ginger. Using a fork or your hands, work the butter into the mixture until it is crumbly. Refrigerate until needed. Place the rack in the oven to the lower third. Place a baking sheet in the oven and preheat the oven to 400ºF. Combine the strawberries with the brown sugar, granulated sugar, tapioca, lime juice and cardamom in a large bowl. Stir until the strawberries and coated and the tapioca dissolves. Spread the strawberries in the prepared crust. Top evenly with the crumble topping. Place the pie on the hot baking dish in the oven. Bake until the crust is golden brown and the pie is bubbling around the edges, 45-55 minutes. Remove from the oven and allow to cool for at least 4 hours. Store in the refrigerator.