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Malgieri's Strawberry Cream Crumble Pie

roxlet May 15, 2011 10:22 AM

Our favorite baking cookbook author has just posted this wonderful recipe on his web site. I am definitely going to be making this when the good strawberries are out:


  1. chowser May 15, 2011 02:37 PM

    That looks great--thanks for sharing. I can't wait to give it a try. I'll bet it would be great w/ any berries.

    1 Reply
    1. re: chowser
      roxlet May 15, 2011 02:39 PM

      Good idea, chowser! Raspberries, blueberries and blackberries would all be great with this!

    2. apple342 May 15, 2011 08:41 PM

      Ohhhh, boy does that looks grand. Thanks for posting the link, Roxlet. Great idea on the berries, Chowser. Can't wait to make this one.

      1. bushwickgirl May 16, 2011 04:59 AM

        I saw that as well, am very interested and strawberries, although not local, are 3lb/$5 this week. I may wait also, the season will soon be upon us.

        1. Jay F May 16, 2011 05:52 AM

          It makes me want to go off my die-abetes die-t. But I won't.

          I sent it to two friends, one who likes to bake, and another who owns a bakery. He hates "stealing" recipes, though.

          5 Replies
          1. re: Jay F
            apple342 May 16, 2011 06:23 AM

            Jay F, the great thing about a pie like this (for your bakery friend and for all of us), is that it is *so* easily adaptable to making it your own:

            1) Sub/Blend Mascarpone, Ricotta or Goat Cheese for the cream cheese filling
            2) Sub any berry as Chowser said, or really go out on a limb w/ your fruit choice.
            3) Sub any nut for the crumb topping (I would love a macadamia nut!)
            4) Be adventurous w/ spice in crumb topping - use cardamom or coriander (I just made a coconut loaf w/ coriander that was to die for!)

            The sky is really the limit!!!

            1. re: apple342
              Jay F May 16, 2011 06:36 AM

              Actually, I'd probably like it even more with mascarpone. I'm not that big of a cream cheese fan (I have no use for the texture of cheesecake, for example). I love crumb topping at least as much as Nick Maglieri, which is what drew me right in, and I would be inclined to make it with any kind of berry. Strawberries, though not local, are really good right now, and pretty cheap. One way or another, I'm going to be eating them for awhile, I guess until cherries and blueberries come in.

              I bought some cardamom pods to use in something Indian about a month ago. To use them in this, what would I do, bruise them until the seeds come out, then crush or grind the seeds (I didn't care much for the pods; I kind of picked them out)? Does it matter if I use black or green seeds?

              Thanks for your post. It's very helpful. And delicious-sounding.

              1. re: Jay F
                apple342 May 16, 2011 08:52 AM

                you are quite welcome!! Love the idea of using cherries for this. Yes, on the cardamom...crush the pods to remove the seeds and grind the seeds (I use a krups coffee grinder for my spice grinder). I have only used black seeds (from green pods), so not sure about green seeds.

                1. re: apple342
                  chowser May 16, 2011 08:56 AM

                  Cherries and almonds--great combination.

                  1. re: apple342
                    Jay F May 16, 2011 09:02 AM

                    You know, I've never looked inside. Project for today: find out if the seeds are black.

            2. Hank Hanover May 16, 2011 06:25 AM

              Nick Malgieri says that he is addicted to crumb topping. It seems the whole purpose for this recipe is the crumb topping.

              Unfortunately, I don't like crumb toppings. I have to admit that a tart crust is pretty but the filling is just sweetened cream cheese and berries. It is an "Ice Box Pie".

              It seems to me that you could have something just as tasty by putting that same filling in a graham cracker pie crust and refrigerating it. I know it wouldn't be as impressive.

              I like Nick Malgieri and I own several of his books but I'm not excited about that recipe. Sorry.

              3 Replies
              1. re: Hank Hanover
                roxlet May 16, 2011 06:30 AM

                That's OK. I liked it because it seemed kind of fresh and would appeal when it is warmer -- not that we know anything about that in our "spring" here in NY. Unlike you, I adore crumb topping, which is another reason this recipe spoke to me.

                1. re: Hank Hanover
                  maxie May 16, 2011 09:18 AM

                  And then there are those of us who live for streusel. Rather than sub a Graham crust, I would switch out the filling for a lemony cream cheese pastry cream and add candied pistachios with the streusel. There is a lot of inspiration to be found in this simple recipe.

                  1. re: maxie
                    chowser May 16, 2011 09:54 AM

                    I love streusel. It's one of the reasons I love Dorie Greenspan's muffins (I can't remember which one in Baking from My Home to Yours) but I always put that topping on every muffin.

                2. buttertart May 16, 2011 09:46 AM

                  "I like to include some ground almonds in this dough for extra flavor and texture, but you may omit them. Since the almonds don’t absorb any liquid, the dough will work exactly the same way with or without them; no need to make adjustments." - from Nick Malgieri's blog post.
                  This kind of thing is why I adore this man. Such a simple explanation of why you don't have to fiddle with the ingredients.
                  Pie sounds completely lovely, want a piece right now.

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