Description
Indulge in the delightful flavors of Strawberry Rhubarb Pie with Crumb Topping, a perfect blend of sweet strawberries and tart rhubarb enveloped in a crunchy crumb topping. This easy-to-make dessert is ideal for any occasion, from festive celebrations to cozy family dinners. Whether you opt for fresh or frozen fruit, this pie promises to be a beloved addition to your dessert repertoire. Its unique twist on traditional pie crust not only enhances the texture but also elevates the overall flavor experience, making each slice a delectable treat.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 tsp nutmeg
- 1/2 cup melted butter
- 1/2 tsp apple cider vinegar
- 1 (9-inch) frozen deep dish pie crust
- 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 tsp salt
- 1 tbsp orange juice
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 400°F (200°C).
- For the crumb topping, mix flour, brown sugar, nutmeg, and salt in a bowl; add melted butter and apple cider vinegar until crumbly.
- In a large bowl, combine sliced rhubarb and quartered strawberries. Add sugars, cornstarch, salt, vanilla extract, and orange juice; mix well.
- Fill the pie crust with the fruit mixture, leaving excess liquid behind. Sprinkle the crumb topping evenly over the filling.
- Place the pie on a foil-lined baking sheet and bake for 20 minutes at 400°F (200°C). Lower the temperature to 350°F (175°C) and bake for another 25–30 minutes until golden brown and bubbly.
- Allow cooling on a wire rack for at least 3 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (118g)
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg