Strawberry Rhubarb Pie with Crumb Topping Recipe

Strawberry Rhubarb Pie with Crumb Topping Recipe

8 servings
This Strawberry Rhubarb Pie with a crumb topping offers a perfect balance of tart and sweet with a buttery, crunchy topping. The combination of fresh rhubarb and juicy strawberries creates a vibrant and flavorful filling, enhanced by a hint of orange juice and vanilla. Baked in a flaky store-bought pie crust, this dessert is perfect for spring and summer gatherings, and the crumb topping adds a delightful texture contrast.

Ingredients

  • flour
    1 ¼ c
  • brown sugar
    ½ c
  • nutmeg
    ¼ tsp
  • butter
    ½ c
  • apple cider vinegar
    ½ tsp
  • inch frozen

    deep dish pie crust

    1
  • rhubarb

    1/2 inch slices

    3 c
  • strawberries

    quarter larger ones, halve smaller ones

    3 c
  • light brown sugar
    ⅓ c
  • granulated sugar
    ⅓ c
  • cornstarch
    ¼ c
  • salt
    ¼ tsp
  • orange juice
    1 tbsp
  • vanilla extract
    ½ tsp

Directions

  1. 1

    In a medium bowl, whisk together flour, brown sugar, nutmeg, and a pinch of salt to remove lumps. Add melted butter and apple cider vinegar, and combine until the mixture forms large crumbs. Set aside.

  2. 2

    In a large bowl, combine sliced rhubarb and quartered strawberries. Add both sugars, cornstarch, salt, vanilla extract, and orange juice. Stir gently until ingredients are evenly mixed and set the filling aside.

  3. 3

    Heat oven to 400°F (204°C).

  4. 4

    Place the frozen pie crust on a foil-lined baking sheet. Spoon the strawberry rhubarb filling into the crust, trying to leave behind as much excess liquid as possible to prevent sogginess. Discard the excess liquid.

  5. 5

    Spread the crumb topping evenly over the filling, breaking it into large chunks and gently patting it down.

  6. 6

    Bake the pie at 400°F for 20 minutes. Then reduce the oven temperature to 350°F (177°C) and bake for an additional 25 to 30 minutes. If the crumb topping is browning too quickly, cover the pie loosely with aluminum foil to prevent burning.

  7. 7

    Remove pie from the oven and let it cool on a wire rack for at least 3 hours. This resting time allows the filling to set properly for clean slices.

  8. 8

    Store the pie at room temperature for up to 36 hours. After that, cover with foil and refrigerate. The pie can also be frozen wrapped in double-layered aluminum foil and thawed in the fridge or at room temperature.

Strawberry Rhubarb Pie with Crumb Topping Recipe

Strawberry Rhubarb Pie with Crumb Topping Recipe

190 min8 servings350 cal

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About this Recipe

The Ultimate Strawberry Rhubarb Pie with Crumb Topping

Indulge in the quintessential taste of spring and summer with our delightful Strawberry Rhubarb Pie with Crumb Topping! This isn't just any fruit pie; it's a celebration of vibrant flavors and contrasting textures that will make it an instant family favorite. The magic truly happens when the tartness of fresh rhubarb meets the sweet juiciness of ripe strawberries, creating a harmonious and incredibly flavorful filling.

What truly elevates this baked pie is the secret touch of orange juice and a hint of vanilla, brightening the fruit flavors and adding depth. But the real star for many is the glorious crumb topping pie! A buttery, crunchy streusel crown made with flour, brown sugar, and nutmeg provides an irresistible textural contrast to the soft, luscious fruit beneath. It's truly a game-changer compared to a traditional double-crust pie, adding that perfect crunch in every bite.

Crafted with ease using a store-bought deep-dish pie crust, this spring dessert or summer dessert comes together simpler than you might think, making it perfect for novice bakers and seasoned pros alike. Whether you're looking for delicious rhubarb recipes or fresh strawberry desserts, this pie is sure to impress. Serve it warm on its own, or with a scoop of vanilla bean ice cream for an unforgettable treat that captures the essence of the season. It's the perfect sweet ending for any gathering!

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