Description
Indulge in the delightful flavors of Strawberry Rhubarb Pie with Crumb Topping, a perfect dessert that balances sweet strawberries and tart rhubarb. This pie features a unique crumb topping that adds a crunchy twist to the traditional crust, making it an instant favorite for any occasion—from family dinners to holiday celebrations like Easter. With its simple preparation, you can whip up this tasty treat in no time, leaving your guests impressed and asking for seconds. Serve it warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream for an exquisite finish that elevates this classic dessert.
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 frozen 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
- Prepare the crumb topping by mixing flour, brown sugar, nutmeg, and salt in a bowl. Add melted butter and apple cider vinegar until crumbly.
- For the filling, combine sliced rhubarb and quartered strawberries in a large bowl. Stir in both sugars, cornstarch, salt, vanilla, and orange juice until well mixed.
- Preheat your oven to 400°F (200°C). Fill the pie crust with the fruit mixture and top with crumb topping.
- Bake at 400°F for 20 minutes; reduce temperature to 350°F (175°C) and bake for another 25–30 minutes until golden brown.
- Cool on a wire rack for at least three hours before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 125g)
- Calories: 320
- Sugar: 24g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg