Strawberry-Rhubarb Crumb Pie

(from saymyname’s recipe box)

Serves 8 people

Categories: Dessert, Pie, Rhubarb, Strawberries

Ingredients

  • 1 basic flaky pie pastry (single crust)
  • Filling:
  • 3 cups fresh rhubarb , stalks sliced crosswise 1/2-inch thick
  • 3/4 cup sugar
  • 1 1/2 tablespoons fresh lemon juice
  • 1 lemon, zest of
  • 4 cups hulled and halved fresh strawberries (quartered if large)
  • 1/4 cup quick-cooking tapioca
  • Cornmeal Crumb Topping:
  • 3/4 cup all-purpose flour
  • 1/4 cup fine yellow cornmeal
  • 2⁄3 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter , cut into 1/4-inch pieces

Directions

  1. Roll out and place pie pastry into a 9 ½ inch deep-dish pie pan; place in freezer for 15 minutes.

  2. Preheat oven to 400°.

  3. In a big bowl, combine rhubarb, sugar, lemon juice, and lemon zest; toss together; set aside for 10 minutes.

  4. Add in the strawberries and tapioca; toss well; scrape filling into the chilled pie shell; smooth top with your hands.

  5. Place pie on the center oven rack; bake for 30 minutes.

  6. Meanwhile, combine the flour, cornmeal, brown sugar, cinnamon, and salt in a food processor; pulse several times to mix.

  7. Scatter the butter over the top and pulse until the mixture resembles fine crumbs.

  8. Empty the crumbs into a bowl and rub between your fingers to make large, buttery crumbs; refrigerate until ready to use.

  9. Remove pie from oven; decrease temperature to 375°; carefully dump crumbs in the center of the pie, spreading them evenly over the surface with you hands.

  10. Tamp them down gently; return pie to oven, placing it so that the part that faced the back of the oven now faces forward; slide a foil-lined baking pan onto the rack below to catch any spills.

  11. Continue to bake 30-40 minutes until juices bubble thickly around the edge; if necessary, cover with loosely tented foil during the last 10 minutes to prevent overbrowning.

  12. Transfer pie to a wire rack; let cool for at least 1 hour before serving.

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