Description
Sweet and tangy strawberry rhubarb pie topped with a buttery crumb topping. Easier than double-crust pie and absolutely delicious!
Ingredients
For the Crumb Topping:
1¼ cups all-purpose flour
½ cup packed brown sugar
¼ teaspoon nutmeg
Pinch of salt
½ cup (1 stick) melted butter
½ teaspoon apple cider vinegar
For the Pie Filling:
1 frozen 9-inch deep dish pie crust
3 cups sliced rhubarb (½-inch pieces)
3 cups quartered strawberries
⅓ cup packed light brown sugar
⅓ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
1 tablespoon orange juice
½ teaspoon vanilla extract
Instructions
1. In a medium bowl, whisk together flour, brown sugar, nutmeg, and salt. Add melted butter and apple cider vinegar. Mix until large crumbs form. Set aside.
2. In a large bowl, combine rhubarb, quartered strawberries, both sugars, cornstarch, salt, vanilla, and orange juice. Toss well and let sit for 5 minutes.
3. Preheat oven to 400°F. Using a slotted spoon, transfer fruit (not liquid) to pie shell. Top with crumb topping, breaking into pieces. Place on foil-lined baking sheet.
4. Bake at 400°F for 20 minutes. Reduce heat to 350°F and bake 25-30 minutes more until topping is golden and filling bubbles. Tent with foil if browning too quickly.
5. Cool on wire rack for at least 3 hours before slicing. This allows the filling to set properly.
Notes
Cool completely before slicing for best texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American