| Crumb Crust/Topping |
| 1c. almonds |
| 2c. all-purpose flour |
| 1/2c. sugar |
| 3/4 c. chilled butter, cut into small pieces |
Preheat the oven to 350F. To prepare crumb crust, spread nuts in a medium baking pan. Roast the nuts,stirring occasionally, until toasted, about 10 minutes. Remove nuts from the oven and turn out onto a cloth towel. Rub off and discard the papery skins. Increase the oven temperature to 450F. In a food processor, process the nuts until finely ground. In a large bowl, mix together the nuts, flour, and sugar. Cut the butter into the flour mixture until coarse crumbs form. Using fingers, evenly press
half of the crumb crust mixture into the bottom and sides of an 8-or 9-inch pie dish.
| Filling |
| 1/2c. Sugar |
| 2TBSP+1TSP all-purpose flour |
| 2 Pints of frozen Strawberries(thawed and drained) |
To prepare the filling, in a medium bowl, gently mix together the sugar, flour and berries. Spoon the berry mixture into the crust, spreading evenly. Sprinkle the berry mixture evenly with the remaining crumb crust mixture. Bake until topping is golden and filling is bubbly, 30 minutes. Cool for 10 minutes and serve warm.
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