Description

Strawberry Rhubarb Pie with Crumb Topping brings together spring’s best flavors in one stunning dessert. This easy recipe skips the fussy top crust for a sweet, buttery crumble that bakes into golden perfection. The filling bubbles up thick and jammy, while the crumb topping adds delicious texture that everyone raves about.

Ingredients

Scale

For the Pie Filling:

1 frozen 9-inch deep dish pie crust

3 cups rhubarb, sliced into ½-inch pieces

3 cups fresh strawberries, quartered

⅓ cup packed light brown sugar

⅓ cup granulated sugar

¼ cup cornstarch

¼ teaspoon salt

½ teaspoon vanilla extract

1 tablespoon orange juice

For the Crumb Topping:

1¼ cups all-purpose flour

½ cup packed brown sugar

¼ teaspoon ground nutmeg

Pinch of salt

½ cup melted butter (1 stick)

½ teaspoon apple cider vinegar

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Instructions

1. Preheat oven to 400°F. Whisk together flour, brown sugar, nutmeg, and salt in a medium bowl. Add melted butter and apple cider vinegar, stirring until large crumbs form. Set aside while you prep the filling.

2. Combine rhubarb, strawberries, both sugars, cornstarch, salt, vanilla, and orange juice in a large bowl. Stir gently and let sit for 5 minutes.

3. Using a slotted spoon, transfer fruit mixture to pie crust, leaving excess liquid behind. Scatter crumb topping evenly over fruit and pat down gently.

4. Place pie on foil-lined baking sheet. Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake 25-30 minutes more. Cover loosely with foil if topping browns too quickly.

5. Let pie cool on a wire rack for at least 3 hours before slicing. This allows the filling to set properly.

Notes

Fresh or frozen rhubarb both work beautifully. If using frozen, thaw completely and drain excess liquid before mixing.

Quarter your strawberries instead of slicing them to prevent them from breaking down into mush during baking.

The apple cider vinegar in the crumb topping brightens the butter flavor and creates lighter, flakier crumbles.

Use a foil-lined baking sheet under your pie to catch any bubble-over.

Make the crumb topping first to save time.

Store covered loosely with foil at room temperature for up to 36 hours, then refrigerate for up to 4 days.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 385
Sugar: 32g
Sodium: 180mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 3g
Protein: 4g
Cholesterol: 40mg