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
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Roll out and place pie pastry into a 9 ½ inch deep-dish pie pan; place in freezer for 15 minutes.
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Preheat oven to 400°.
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In a big bowl, combine rhubarb, sugar, lemon juice, and lemon zest; toss together; set aside for 10 minutes.
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Add in the strawberries and tapioca; toss well; scrape filling into the chilled pie shell; smooth top with your hands.
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Place pie on the center oven rack; bake for 30 minutes.
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Meanwhile, combine the flour, cornmeal, brown sugar, cinnamon, and salt in a food processor; pulse several times to mix.
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Scatter the butter over the top and pulse until the mixture resembles fine crumbs.
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Empty the crumbs into a bowl and rub between your fingers to make large, buttery crumbs; refrigerate until ready to use.
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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.
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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.
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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.
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Transfer pie to a wire rack; let cool for at least 1 hour before serving.