Strawberries and Cream Pie

Directions

1. Preheat the oven to 350°F. Remove the stems from the strawberries and slice them. Set the sliced strawberries aside.
2. Roll out the pie crust and press the dough into the bottom and insides of the pie plate. Crimp the edges of the pie with your fingers or if you can just take a fork and crimp the edges. Put the pie crust in the refrigerator while you work on the filling.
3. In a bowl of a stand mixer with the paddle attachment, mix together the sugar and flour on low speed. Add in the eggs, Greek yogurt and vanilla extract and mix on medium speed until combined, about 2 minutes.
4. Take the pie out of the refrigerator and place the sliced strawberries in the bottom of the crust. Pour the filling evenly over the strawberries. Set the pie aside while you make the crumb topping.
5. Mix together the brown sugar, sugar, ground cinnamon and ground nutmeg. Pour the melted unsalted butter into the bowl and mix everything together.
6. Add in the flour and mix until the ingredients form a crumble topping. At this point, you can use your hands to mix and press the crumb topping together. The crumb pieces should hold together and be clumpy. Crumble the crumb topping evenly over the pie.
7. Brush the egg wash over the edge of the crust using a pastry brush. Bake for 70-80 minutes, until the filling is bubbling or center reads 212 degrees F on an instant thermometer.
8. Once the pie is done baking, place it on a cooling rack to cool completely and set. Do not cut into the pie while it’s warm, even if it’s slightly warm on the bottom. It needs to cool completely to set. This will take more than 4 hours (process may be sped up by placing in the fridge). Cut into slices and enjoy topped with vanilla ice cream or fresh whipped cream if desired.