Friday, June 8, 2012

Strawberry Rhubarb Crumble Pie


 

I absolutely LOVE strawberry + rhubarb together and really enjoy making summer pies. The berries are juicy and the fruit is perfect for consuming and baking.

This pie in particular is full of hulled strawberries and peeled rhubarb. 


I used 2 pints of strawberries and 5 rhubarb stalks for this pie, but you can always substitute different fruits or different amounts to suite your taste.


Also, along with sugar, honey was used as an additional sweetener for the strawberry and rhubarb filling. I was a little worried about the pie being too liquidy, and a little liquid did accumulate in the bowl I used to make the fruit filling. I just spooned out the fruit from the bowl and left the excess liquid out of the pie.


Mmm....


Almost ready to be baked!


Instead of a second pie crust for the top of the pie, the recipe called for a crumble topping (hence, "crumble pie"). I loved this idea since pie crust can sometimes be a little too much when it's double crusted.


The oats and brown sugar were wonderful together, and tasted great with the tart rhubarb and the sweet strawberries in the filling.


The filling did ooze out a little bit, but it was okay because it was not overly gooey or liquidy inside the pie.


It was just a perfect fruit crumble pie!

Strawberry Rhubarb Crumble Pie
makes 1 9-inch pie
adapted from American Grown

Ingredients:
for the filling:
5 medium rhubarb stalks
2 pints strawberries
1/2 cup granulated sugar
1/2 cup honey
1 teaspoon pure vanilla extract
1/4 teaspoon salt
6 tablespoons all-purpose flour

for the crumble topping:
1 cup all-purpose flour
2/3 cup packed light brown sugar
1/2 cup old-fashioned or quick-cooking oats
1/2 cup unsalted butter, cold, cut into small pieces

1 pie crust
1/4 cup graham cracker crumbs

Directions:
Preheat oven to 350˚F.
To make the filling, peel the rhubarb and slice down the middle of the stalk. Then, cut into small 1/2-inch pieces. Hull the strawberries and cut into quarters.
Stir together the rhubarb and strawberries in a large bowl. Add the sugar, honey, vanilla, salt, and flour. Stir until combined. Set aside.
To make the crumble topping, combine the flour, light brown sugar, and oats in a medium bowl. Incorporate the butter into this mixture with your hands until well combined with the rest of the crumble topping ingredients.
Line a 9-inch pie plate with the pie crust and sprinkle the graham cracker crumbs evenly across the bottom of the crust. Place the rhubarb and strawberry filling on top of the crumbs. To finish, evenly sprinkle the crumble topping across the fruit filling.

4 comments:

  1. Good call on controlling the liquidity

    ReplyDelete
  2. Strawberries are my absolute fave and this looks perfect for the summer! :-)

    ReplyDelete
  3. Strawberry-rhubarb pie is my favorite. Yours looks gorgeous!

    ReplyDelete
  4. This pie looks soooooo good!! The strawberries and rhubarb sound like the perfect combination and with that crumbly topping too...delicious!!! :-)

    ReplyDelete

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