Description
Indulge in the delightful flavors of this Strawberry Rhubarb Pie with Crumb Topping, a perfect marriage of sweet strawberries and tart rhubarb, all crowned with a crunchy crumb layer. This pie is not only visually appealing but also incredibly versatile, making it an excellent choice for holidays, potlucks, or cozy family dinners. Whether you opt for fresh or frozen fruit, this recipe is simple enough for novice bakers yet satisfying enough to impress seasoned chefs. Each bite offers a burst of flavor and texture that will leave everyone asking for seconds.
Ingredients
Scale
- 1 1/4 cups flour
- 1/2 cup brown sugar
- 1/4 tsp nutmeg
- 1/2 cup melted butter
- 1/2 teaspoon apple cider vinegar
- 1 deep dish pie crust (9-inch)
- 3 cups sliced rhubarb
- 3 cups quartered strawberries
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon orange juice
- 1/2 teaspoon vanilla
Instructions
- Preheat your oven to 400°F.
- In a bowl, combine flour, brown sugar, nutmeg, and salt for the crumb topping. Add melted butter and apple cider vinegar; mix until crumbly.
- In another bowl, mix sliced rhubarb and quartered strawberries with both sugars, cornstarch, salt, vanilla, and orange juice.
- Assemble the pie by filling the crust with fruit mixture and topping it with crumbs.
- Bake on a foil-lined sheet at 400°F for 20 minutes, then reduce heat to 350°F and bake for an additional 25–30 minutes.
- Allow cooling on a wire rack for at least three hours before slicing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg