Strawberry crumble pie

Ingredients:

For the filling:

• 900 g strawberries, cut in half
• 1/2 cup brown sugar
• 1/4 cup sugar
• 2 tsp instant tapioca
• 1 tbsp lime juice
• 1/2 tsp ground cardamom

For the cake:

• 1 1/4 cups all-purpose flour, plus more for dusting
• 1 tbsp. sugar
• 1/2 tsp salt
• 1/4 cup margarine
• 6 tablespoons cold butter, cut into cubes
• 2 tablespoons of ice water
• 2 tablespoons apple cider vinegar

For the crumble topping:

• 3/4 cup rolled oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 tsp salt
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp ground ginger

Preparation:

1. Make the cakeCombine flour, granulated sugar, and salt in a food processor until smooth. Add margarine and process for a few minutes until the mixture resembles coarse meal.
   
   Add the butter and pulse a few times until the dough forms pea-sized pieces. Add the ice water and vinegar; pulse a few times until the dough begins to stick together but is still crumbly. Wrap the dough in plastic wrap and form it into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
2. Prepare the toppingCombine rolled oats, flour, brown sugar, salt, cloves, and ginger in a medium bowl. Using your hands, mix the flour mixture into the butter until small lumps form. Chill in the refrigerator until ready to serve.
   
   Place the baking sheet in the lower third of the oven; preheat the oven to 200°C (400°F). Make the filling: Combine the strawberries, brown sugar, granulated sugar, tapioca, lime juice, cardamom, and salt in a large bowl. Stir until the sugar and tapioca dissolve and the strawberries are evenly coated. Set aside.
3. Roll out the dough on a lightly floured surface. Place it in the pie pan. Fold the excess dough inward and press it against the sides with your fingers or a fork. Refrigerate for 15 minutes. Spread the strawberry filling in the pan and sprinkle the crumb topping evenly.
   
   Place the pie on a baking sheet and bake until the crumble is golden brown and the juices are bubbling around the edges, about 1 hour. Place the pie on a wire rack and cool for 4 hours.
   
   Recipe strawberry-rhubarb pie.