Ingredients for Humble Strawberry Rhubarb Crumble Pie
- Pie Crusts
- 4 cups chopped rhubarb
- 4 cups sliced fresh strawberries
- Orange Zest
- 1/2 cup packed light brown sugar
- Dry Tapioca
- All Purpose Flour
- Light Brown Sugar
- 1/4 teaspoon salt
- Unsalted Butter
- Sliced Almonds
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Humble Strawberry Rhubarb Crumble Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Humble Strawberry Rhubarb Crumble Pie
- Preheat oven to 425°F (220°C). Position a rack in the lower third of the oven and line a baking sheet with foil.
- Prepare your favorite 9-inch pie crust and place it in a pie plate.
- Prepare the filling: In a large bowl, gently combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Let the mixture rest for 15 minutes, stirring occasionally to allow the juices to release.
- Prepare the topping: In a separate bowl, whisk together the flour, brown sugar, salt, and chopped almonds.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Spoon the filling into the prepared pie crust.
- Sprinkle the crumble topping evenly over the filling.
- Place the pie on the prepared baking sheet.
- Bake for 15 minutes at 425°F (220°C).
- Reduce oven temperature to 350°F (175°C) and continue baking for 60-75 minutes, or until the fruit is bubbly and the topping is golden brown and crisp. If the crust begins to brown too quickly, loosely tent it with foil.
- Let the pie cool completely on a wire rack for at least 2 hours before serving. This allows the filling to set and the flavors to meld.
- Optional: Serve each slice with a scoop of vanilla ice cream for an extra decadent treat!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
221g
Fat
46g
Carbs
30g
