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Crumb-Topped Strawberry Rhubarb Pie

Crumb-Topped Strawberry Rhubarb Pie

Cost $8.5, save $12

Source: Recommended by CookPal

  • 60 Min
  • 8 Servings
  • $8.5

INGREDIENTS

  • Crust

    • 1 cup all-purpose flour, divided
    • 🧂 ⅛ teaspoon salt
    • 🧈 2/3 cup chilled butter, divided
    • 💧 2 tablespoons cold water, or more as needed

  • Filling

    • 🧂 1 ¼ cups white sugar
    • ⅓ cup all-purpose flour
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • 2 cups sliced rhubarb cut ½-inch thick
    • 🍓 2 cups sliced fresh strawberries
    • ⅓ cup chopped pecans

  • Topping

    • 1 cup all-purpose flour
    • 🧂 ⅔ cup white sugar

STEPS

1

Preheat the oven to 400°F (200°C).

2

Whisk 1 cup of flour and salt in a bowl. Cut 1/3 cup butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs.

3

Moisten with water, 1 tablespoon at a time, until mixture just holds together. Shape dough into a ball; roll out into a 12-inch circle on a floured work surface. Fold dough gently into quarters; lay into a 9-inch pie dish. Unfold and trim crust.

4

Refrigerate crust while making filling.

5

Mix sugar, flour, cinnamon, and nutmeg in a bowl. Stir in rhubarb and strawberries; pour filling into pie dish. Sprinkle with pecans.

6

Mix 1 cup flour and 2/3 cup sugar in a bowl. Cut remaining butter into mixture with a pastry cutter until it resembles coarse crumbs. Sprinkle crumb topping over filling.

7

Cover edges of pie with foil. Bake in preheated oven for 50-60 minutes until topping is golden and filling bubbles. Remove foil for the last 10 minutes to brown edges.

NUTRIENTS

Per 1 serving

🔥

506

Calories

  • 5
    Protein
  • 81
    Carbs
  • 19
    Fats

💡 You can substitute frozen fruit if fresh is not available; just thaw and drain well.Let the pie cool completely before slicing to prevent filling from spilling out.Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.