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IRENGDIENT NUTRITION pastry for a 9 inch single crust pie
3/4 cup white )
1 recipe sugar
3/4 cup all-purpose flour
6 tablespoons butter
1 pinch ground nutmeg
4 cups fresh strawberries, hulled
1/2 cup white sugar
1/2 cup all-purpose flour
1.5 gallons water
6 pounds canned pre-hopped light malt syrup
1 ounce hop pellets (choose your flavor)
Ice poured into a water bath (do not use store-bought ice)
3 gallons cool water
2 (7-gram) packets ale yeast
1 cup warm water (about 90 degrees F or 35 degrees C)
3/4 cup liquid corn syrup (or 4 ounces dry corn syrup)
1 (4-ounce) container iodine solution
1 tablespoon bleach
A bottle of household bleach or an iodine solution that can be bought at your local home brew shop to sanitize all of your materials or use will be necessary. (Make a bleach disinfecting solution with 1 tablespoon bleach to 1 gallon water.) Be sure to rinse the equipment well with boiling water before using it.

DIRECTIONS
Firstly,Preheat oven to 400 degrees F (200 degrees C). Place a drip pan on lowest shelf to catch pie juices.
1.5 gallons water
6 pounds canned pre-hopped light malt syrup
1 ounce hop pellets (choose your flavor)
Ice poured into a water bath (do not use store-bought ice)
3 gallons cool water
2 (7-gram) packets ale yeast
1 cup warm water (about 90 degrees F or 35 degrees C)
3/4 cup liquid corn syrup (or 4 ounces dry corn syrup)
1 (4-ounce) container iodine solution
1 tablespoon bleach
A bottle of household bleach or an iodine solution that can be bought at your local home brew shop to sanitize all of your materials or use will be necessary. (Make a bleach disinfecting solution with 1 tablespoon bleach to 1 gallon water.) Be sure to rinse the equipment well with boiling water before using it.
Secondly,To Make Topping: In a medium bowl, mix until fluffy the 3/4 cup sugar, 3/4 cup flour, butter, and nutmeg.
Thirdly,Place cleaned strawberries in a deep bowl. In a separate bowl, mix together the 1/2 cup sugar, 1/2 cup flour, and cornstarch. Gently coat berries with this mixture; be careful not to crush berries.
Pour berries into prepared pie crust mounding them in the middle; mounding is necessary as the berries will sink as they bake. Cover berries with crumb topping and top crumbs with about 15 pea-sized blobs of butter. Wrap edges of pie crust with foil to prevent burning.
Bake pie in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 40 minutes. When there are 10 minutes left of baking, sprinkle a little extra sugar over crumb topping and then finish baking.