Humble Strawberry Rhubarb Crumble Pie |
|
 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
|
Found in Woman's Day magazine March 2008. I am waiting for some great fresh rhubarb to hit our farmer's market and then this recipe will be made! I like the idea that it is a pie and not just a basic crumble - so it should hold up better when serving. Ingredients:
1 (9 inch) unbaked pie crusts (homemade or store bought) |
4 cups rhubarb, sliced 1/4 inch thick |
4 cups strawberries, each cut in half |
1 tablespoon orange zest, grated |
1 1/2 cups sugar |
1/2 cup dry tapioca |
1 cup all-purpose flour |
1/2 cup light brown sugar, packed |
1/8 teaspoon salt |
8 tablespoons unsalted butter, softened (1 stick) |
1/3 cup sliced almonds |
Directions:
1. Preheat oven to 425F and place a rack in the lower third of the oven and line a baking sheet with foil.
2. Prepare pie crust and place in a 9-inch pie plate.
3. Prepare filling: Mix all fill ingredients in a large bowl and let rest for 15 minutes, stirring occasionally.
4. Prepare topping: Mix flour, sugar, and salt in a bowl. Using your fingers, rub in butter until mixture forms clumps. Stir in almonds.
5. Spoon filling into pie shell and sprinkle evenly with topping.
6. Place pie on lined baking sheet and bake 15 minutes.
7. Turn oven down to 350F and bake 1 hour longer, until fruit is bubbly and topping is brown and crisp.
8. Let cool on a wire rack for at least 20 minutes before serving.
9. Optional: you can top each slice with vanilla ice cream before serving.
|
|