Strawberry Rhubarb Crumble Pie
A delightful dessert that balances the tartness of rhubarb with the sweetness of strawberries, topped with a crumbly, buttery layer.
Ingredients
Crust and Crumble Topping
- 1 frozen deep dish pie crust 1 frozen deep dish pie crust, do not thaw (I like Marie Callender's) You can use a store-bought or homemade crust.
- 1 cup 1 cup all-purpose flour
- 2/3 cup 2/3 cup sugar Split between filling and topping.
- 1/2 cup 1/2 cup cold butter (cut in pieces) Keep it cold for the best crumble texture.
- 1 Tbsp 1 Tbsp vanilla bean paste Enhances the flavor.
Fruit Filling
- 1 1/4 cups 1 1/4 cup sugar
- 1/3 cup 1/3 cup flour
- 2 Tbsp 2 Tbsp cornstarch
- 2 cups 2 cups thin sliced rhubarb Can use fresh or frozen.
- 2 cups 2 cups sliced strawberries Use fresh, in-season strawberries if possible.
- 1 small apple 1 small apple (peeled and grated, about 1/2 cup) Adds sweetness and texture.
Instructions
Preparation
- Preheat the oven to 375°F.
- Put the crumble ingredients in a food processor and pulse about 25 times until it resembles coarse crumbs.
- Pour the crumble mixture into a bowl, add the vanilla paste, and work it in with your fingers to create some clumps.
- In a large bowl, whisk together the sugar, flour, and cornstarch for the filling.
- Add the sliced fruit to the dry mixture and toss to coat.
- Transfer the frozen pie crust to a pie plate, fill it with the fruit mixture, and top with the crumble.
Baking
- Place the pie on a baking sheet and bake for 50-60 minutes until golden and bubbling.
- Check the pie halfway through; if browning too quickly, cover with foil.
- Let the pie cool before slicing; filling will be runny if sliced while hot.
Notes
Serve warm or at room temperature with vanilla ice cream or whipped cream. Store the pie covered in the refrigerator for up to 4-5 days or freeze for up to 2-3 months.