details
- Serves 10
- Prep time: 20 minutes
- Total time: 2 hours
- 1 deep-dish 9 inch prepared pie crust
- 4 cups (about 1 1/4 pounds) rhubarb, ends trimmed, cut crosswise into 1/2 inch pieces
- 2 cups strawberries, quartered
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
Crumble Topping
- 3/4 cup all-purpose flour
- 1/3 cup packed brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon of salt
- 6 tablespoons cold unsalted butter, cut into small pieces
directions
For the crumble topping - in a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with your hands, until large moist clumps form. Cover and chill until ready to use.
Preheat oven to 400 degrees with rack in lowest level. In a large bowl, toss rhubarb and strawberries with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.
Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, cover with foil.) Cool completely before serving.