Ginger and Cardamom Spiced Strawberry Pie

For the Crust

1/2 cup (1 stick) unsalted butter, cut into cubes

1 cup all-purpose flour, plus extra for rolling

1/4 cup sugar

Pinch of salt

1/4 teaspoon ground cardamom

1 egg yolk

2 tablespoons ice water

For the Crumble

3/4 cup whole almonds, roughly chopped

1/4 cup oats

1 tablespoon fresh ginger, grated

1 tablespoon sugar

1/2 teaspoon salt

1 tablespoon butter

For the Filling

6 cups fresh strawberries, hulled and halved

1/2 cup granulated sugar

3 tablespoons cornstarch

1/2 teaspoon sea salt

Preheat the oven to 350 F.

Prepare the crust. Combine butter, flour, sugar, salt and cardamom in a food processor and pulse until it resembles fine meal. Add the egg yolk and 1 to 2 tablespoons water, pulsing until a ball of dough forms.

Place the dough on a lightly floured surface and roll into a circle 11 to 12 inches in diameter. Cover with lightly floured plastic wrap. Place on a baking sheet and refrigerate for a minimum of one hour.

Roll out the dough and place it in a pie dish. Crimp the edges and line the crust with aluminum foil. Add dried beans or a pie weight on top of the foil and bake for 15 to 20 minutes until crust is cooked through with light golden-brown edges. Let crust cool.

Prepare crumble by mixing all ingredients in a small bowl.

Mix filling ingredients and add to cooled crust. Return to oven and cook 30 to 45 minutes until the strawberry mixture bubbles.

Remove pie from the oven and sprinkle crumble over the top. Return to oven and bake for about 15 to 20 minutes until crumble is golden brown.