Description
Strawberry Rhubarb Pie with crumb topping is a sweet and tangy spring dessert with a buttery crumble and fruit filling.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 teaspoon nutmeg
- 1/2 cup melted butter
- 1/2 teaspoon apple cider vinegar
- 1 9-inch frozen deep dish pie crust
- 3 cups sliced rhubarb
- 3 cups quartered strawberries
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon orange juice
- 1/2 teaspoon vanilla extract
Instructions
- Combine flour, brown sugar, nutmeg, and salt in a bowl
- Add melted butter and apple cider vinegar and mix until crumbly
- Slice rhubarb and quarter strawberries
- Mix fruit with sugars, cornstarch, salt, vanilla, and orange juice
- Preheat oven to 400°F
- Add filling to pie crust leaving excess liquid behind
- Top with crumb topping and press lightly
- Bake 20 minutes at 400°F
- Reduce temperature to 350°F and bake 25 to 30 minutes
- Cool for at least 3 hours before slicing
Notes
- Quarter strawberries instead of slicing to prevent mushy texture
- Drain excess liquid from filling before adding to crust
- Apple cider vinegar improves crumb texture without affecting taste
- Cover pie with foil if topping browns too quickly
- Allow full cooling time so filling sets properly
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 3
- Cholesterol: 30