Strawberry Rhubarb Pie with Crumb Topping
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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.
Crumb Topping: 1 1/4 C flour, 1/4 tsp nutmeg & salt, 1/4 C sugar, 1/2 C butter. Mix.
Secret ingredient: 3/4 tsp apple cider vinegar. You don’t taste it but it elevates the topping.
3 cups each rhubarb & s-berries, 3/4 C sugar, cinnamon, nutmeg, salt, 1 tsp lemon zest, 2 tsp juice.
4 tbsp corn starch (I used Clear Jel). Get the full recipe & instructions on my website. Link below.
Cold pie shell. Brush edges with egg wash. This is optional.
Fill & spread evenly. Don’t pack. Fill shell right before baking, can’t do it early or will sog out.
Generously top with the crumbs. Freeze any extra. Bake at 400f 20m. Turn oven down to 350 & bake....
40 min longer. Tent with foil to prevent over-browning. Allow to fully cool before slicing....
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