Lunch: Strawberry–Pistachio Crumble Pie

Recipe by Lisa Ludwinski Juicy, fruit-filled pies call for a baked-through bottom crust.

This recipe includes superfoods such as:

Poppy Seeds, Lemon

Health benefits of Strawberry–Pistachio Crumble Pie

Poppy seeds are packed with calcium, magnesium, B vitamins, and zinc. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/4 cup raw pistachios
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/4 cup (packed) light brown sugar
1 teaspoon finely grated lemon zest
1 teaspoon poppy seeds
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, chilled, cut into pieces

Instructions

Preheat oven to 350 °F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5 –8 minutes. Let cool, then finely grind in a spice mill, or finely chop with a knife.
Mix pistachios, flour, oats, brown sugar, lemon zest, poppy seeds, cardamom, and salt in a medium bowl. Using your fingers, work in butter until no dry spots remain and crumble holds together when squeezed. Chill while you make the pie filling.

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