There is nothing that says Summer has just arrived like a rhubarb-strawberry pie. The two are ready to harvest about the same time so it makes sense that they were put into pie. A crumble pie gives you the best of both the pie and crumble, with a pie crust on the bottom and crumble on top.
Course Dessert
Cuisine English
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 12clices
Calories 289kcal
Ingredients
Pie Filling
1half pie crust recipesee notes
6tbsp.all-purpose flour
2tbsp,corn starch
1 1/2cupssugaror sugar substitute
2cupsrhubarbcut into small pieces
1tsp.nutmeg
2cupssliced strawberries
Crumble Topping
1cupall-purpose flour
1/2cupbrown sugarpacked
1 tsp.cinnamon
.5tsp.nutmeg
1/2cupunsalted butterchilled, cut into 1/2 inch cubes
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Instructions
Line a 9-inch pie dish with pie dough or use a frozen shell. Put aside.
Preheat your oven to 425F.
Mix all dry filling ingredients together and then mix with rhubarb and strawberries. Distribute the filling evenly into the pie shell. Sprinkle the nutmeg over the mixture.
Mix the dry crumble ingredients together, then work in the butter with your fingers or 2 forks. Sprinkle the crumble on top of the pie ensuring you reach the edges.
Place a cookie sheet on a rack below the pie and place the pie pan in the oven. Bake at 425 degrees for 15 minutes. Then reduce the temperature to 325 degrees for 45 minutes or till done.