I LOVE strawberry rhubarb pie. For years my husband told me he didn't like it so I never made it. Last year I decided to make one anyway, because I wanted to have some! Well, now all of the sudden it's his favorite kind of pie. It's a good thing we are growing rhubarb in our garden.
I've never made strawberry rhubarb pie with a crumb topping. I love apple crisp, and apple pie with crumb topping is good, so I thought I would try making a rhubarb pie with a crumb topping. We weren't disappointed.
For the filling:
2 cups fresh rhubarb, sliced
2 cups fresh strawberries, sliced
2/3 cup sugar
3 tablespoons cornstarch
For the crumb topping:
1 cup flour
1/2 cup brown sugar
1/2 cup butter, cold and cut into small pieces
1 9-in. pie crust, unbaked (homemade or store bought)
Preheat oven to 350 degrees. In a medium-sized bowl, stir together rhubarb, strawberries, sugar, and cornstarch. Let set while you prepare the pie crust.
Pour the strawberry mixture into the pie crust.
To make the crumb topping, combine flour and brown sugar in a small bowl. Cut in butter with a pastry cutter or fork until the mixture is the consistency of coarse crumbs. Sprinkle crumb topping evenly over the pie.
Place the pie on a rimmed cookie sheet and bake for 15 minutes. Place strips of foil around the edges of the pie to prevent excessive browning and bake for 35 more minutes.
Let the pie cool completely before serving. The filling will thicken as it cools. It is even better the next day!
Copyright 2012, Creative Homemaking, LLC. This article may not be reprinted.
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