Strawberry-Rhubarb Crumble Pie Recipe

Name: Strawberry-Rhubarb Crumble Pie
Yield: 4 servings
Cuisine: American
Ingredients: 1 (9-inch) unbaked piecrust (homemade or store bought); [EMBED_WITH_BR {Filling:}; 4 cups rhubarb, sliced 1/4-inch thick; 4 cups strawberries, each cut in half; 1 tablespoon grated orange zest; 1 1/2 cups sugar; 1/2 cup instant tapioca; Topping:; 1 cup all-purpose flour; 1/2 cup packed light brown sugar; 1/8 teaspoon salt; 8 tablespoons (1 stick) unsalted butter, softened; 1/3 cup sliced almonds

Servings: persons

1 (9-inch) unbaked piecrust (homemade or store bought)
[EMBED_WITH_BR {Filling:}
4 cups rhubarb, sliced 1/4-inch thick
4 cups strawberries, each cut in half
1 tablespoon grated orange zest
1 1/2 cups sugar
1/2 cup instant tapioca
Topping:
1 cup all-purpose flour
1/2 cup packed light brown sugar
1/8 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1/3 cup sliced almonds

1
Preheat oven to 425u00b0F. Place a rack in lower third of oven and line a baking sheet with foil.
2
Prepare filling: Mix all filling ingredients in a large bowl and let rest for 15 minutes, stirring occasionally.
3
Make topping: Mix flour, sugar and salt in a bowl. Using your fingers, rub in butter until mixture forms clumps. Stir in almonds.
4
Spoon filling into pie shell and sprinkle evenly with topping. Place pie on lined baking sheet and bake 15 minutes. Turn oven down to 350u00b0F and bake 1 hour longer, until fruit is bubbly and topping is brown and crisp. Let cool on a wire rack for at least 20 minutes before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (9-inch) unbaked piecrust (homemade or store bought), [EMBED_WITH_BR {Filling:}, 4 cups rhubarb, sliced 1/4-inch thick, 4 cups strawberries, each cut in half, and more.

Yes, Strawberry-Rhubarb Crumble Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Strawberry-Rhubarb Crumble Pie

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