Strawberry Rhubarb Pie with Crumb Topping
Our Colorado garden to table recipe collection for simple & delicious food. Let’s collaborate!
http://www.afoodloverslife.com
See more from afoodloverslife
Use your favorite pie crust. Here’s mine! An easy FLAKY ALL-BUTTER PIE CRUST
Line your pie plate with your favorite pie dough & chill. I’m using my Flaky All-Butter Pie Crust.
1
Crumb Topping: 1 1/4 C flour, 1/4 tsp nutmeg & salt, 1/4 C sugar, 1/2 C butter. Mix.
2
Secret ingredient: 3/4 tsp apple cider vinegar. You don’t taste it but it elevates the topping.
3
3 cups each rhubarb & s-berries, 3/4 C sugar, cinnamon, nutmeg, salt, 1 tsp lemon zest, 2 tsp juice.
4
4 tbsp corn starch (I used Clear Jel). Get the full recipe & instructions on my website. Link below.
5
Cold pie shell. Brush edges with egg wash. This is optional.
6
Fill & spread evenly. Don’t pack. Fill shell right before baking, can’t do it early or will sog out.
7
Generously top with the crumbs. Freeze any extra. Bake at 400f 20m. Turn oven down to 350 & bake....
8
40 min longer. Tent with foil to prevent over-browning. Allow to fully cool before slicing....
9
I know you bakers want to see that bottom crust. It’s crispy & flaky! The secret is a baking steel.
2 secrets on this recipe! For more baking tips & recipes follow me & visit me at A Food Lover’s Life