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Recipe Printable
Strawberry Rhubarb Pie With Crumble Topping
Ingredients
- 1 pie crust
- 3 cups rhubarb sliced into ½-inch pieces
- 3 cups fresh strawberries quartered
- ⅓ cup packed light brown sugar
- ⅓ cup raw cane sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 tablespoon lemon juice
For the crumble topping
- ¾ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup (½ stick) unsalted butter, melted
- ¼ tsp sea salt
Instructions
- In a large bowl, combine rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, and lemon juice. Let sit for 10 minutes.
- In a separate, smaller bowl, prepare the crumb topping by whisking together flour, brown sugar,and a pinch of salt. Add melted butter and mix until crumbly.
- Place a pie crust in the bottom of a pie pan and flute the edges.Drain excess liquid from the fruit mixture. Pour the fruit into the pie crust. Top with crumb topping, gently pressing it down.
- Place the pie on a foil-lined baking sheet and bake at 400°F for 20 minutes. Reduce oven temperature to 350°F and continue baking for 25–30 minutes. Cover loosely with foil if topping darkens too much.
- Let the pie cool for at least 3 hours on a wire rack before slicing and serving!
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