Strawberry-Rhubarb Crumb Pie

"Rhubarb and strawberries are a natural spring pairing."
 
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Ready In:
2hrs 10mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Roll out and place pie pastry into a 9 ½ inch deep-dish pie pan; place in freezer for 15 minutes.
  • Preheat oven to 400°.
  • In a big bowl, combine rhubarb, sugar, lemon juice, and lemon zest; toss together; set aside for 10 minutes.
  • Add in the strawberries and tapioca; toss well; scrape filling into the chilled pie shell; smooth top with your hands.
  • Place pie on the center oven rack; bake for 30 minutes.
  • Meanwhile, combine the flour, cornmeal, brown sugar, cinnamon, and salt in a food processor; pulse several times to mix.
  • Scatter the butter over the top and pulse until the mixture resembles fine crumbs.
  • Empty the crumbs into a bowl and rub between your fingers to make large, buttery crumbs; refrigerate until ready to use.
  • Remove pie from oven; decrease temperature to 375°; carefully dump crumbs in the center of the pie, spreading them evenly over the surface with you hands.
  • Tamp them down gently; return pie to oven, placing it so that the part that faced the back of the oven now faces forward; slide a foil-lined baking pan onto the rack below to catch any spills.
  • Continue to bake 30-40 minutes until juices bubble thickly around the edge; if necessary, cover with loosely tented foil during the last 10 minutes to prevent overbrowning.
  • Transfer pie to a wire rack; let cool for at least 1 hour before serving.

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