Name: Strawberry–Pistachio Crumble Pie
Yield: 8 Servings
Ingredients: ¼ cup raw pistachios; ½ cup all-purpose flour; ½ cup old-fashioned oats; ¼ cup (packed) light brown sugar; 1 teaspoon finely grated lemon zest; 1 teaspoon poppy seeds; ¼ teaspoon ground cardamom; ¼ teaspoon kosher salt; 6 tablespoons unsalted butter, chilled, cut into pieces; 2 pounds strawberries, hulled, halved if large (about 6 cups); 5 tablespoons tapioca starch; ¼ cup granulated sugar; 1 teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; ¼ teaspoon kosher salt; 2 tablespoons cream cheese, room temperature; 1 blind-baked Sister Pie Crust, cooled; 2 tablespoons chopped pistachios

Jesse David Green

Juicy, fruit-filled pies call for a baked-through bottom crust.

Recipe notes