Strawberry Rhubarb Crumble Pie
User Reviews
3.7
Strawberry Rhubarb Crumble Pie
Description
This pie begins with a frozen deep-dish pie crust that remains firm through baking. The filling combines fresh strawberries and thin-sliced rhubarb with grated apple, which adds natural pectin to help thicken the mixture. This fruit blend is coated with a mixture of sugar, flour, and cornstarch, which absorbs juices and helps maintain a suitable consistency once baked.
The crumble topping is made by pulsing flour, sugar, and cold butter in a food processor until coarse crumbs form, then blended with vanilla bean paste and pressed lightly by hand to create clusters. This topping contrasts the soft, bubbling fruit filling beneath with a crisp, golden crust.
The pie bakes on a sheet to catch any spills, maintaining a golden color without burning by tenting foil halfway through if necessary. Cooling the pie before slicing is essential, as the hot filling will be very runny. This pie offers a balance of sweet, tart, and buttery textures suitable for dessert occasions.
Ingredients
- 1 pie crust I like Marie Callender's, frozen deep dish, do not thaw
crumble
- 1 cup all-purpose flour
- 2/3 cup sugar
- 1/2 cup butter cut in pieces, cold
- 1 Tbsp vanilla bean paste
filling
- 1 1/4 cup sugar
- 1/3 cup flour
- 2 Tbsp cornstarch
- 2 cups rhubarb thin sliced
- 2 cups strawberries sliced
- 1 small apple peeled and grated (about 1/2 cup
Instructions
- Preheat the oven to 375F
- Put the crumble ingredients in a food processor and pulse about 25 times, or until it resembles coarse crumbs. Pour it into a bowl, add the vanilla paste, and work it in with your fingers, I like to create some clumps in the mixture with my fingers by pressing it together to get a coarser crumble texture.
- Whisk together the sugar, flour, and cornstarch for the filling in a large bowl. Add the fruit and toss to get it all coated with the flour sugar mixture.
- Transfer your frozen pie crust to one of your own pie plates if you like. Fill the frozen pie crust with the fruit filling. Top with the crumble topping.
- Put the pie on a baking sheet and bake for 50-60 minutes until golden and bubbling. Check the pie half way through and if it seems to be browning too quickly, lay a piece of foil loosely over the top.
- Let the pie cool before slicing ~ when the filling is still hot it will be very runny.
Notes
- The grated apple adds natural pectin to help thicken the fruit filling.
- Place the pie on a baking sheet to catch any drips during baking.
- Cover the pie loosely with foil if the topping browns too quickly around the halfway mark.
- Allow the pie to cool completely before slicing to achieve a firm filling texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 69g | 23% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 24mg | 8% |
| Sodium | 155mg | 6% |
| Potassium | 176mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 322IU | 6% |
| Vitamin C | 20mg | 22% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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