Description
A delightful strawberry rhubarb pie with a crumb topping, perfect for any occasion.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and quartered
- 2 cups rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup rolled oats
- 1 refrigerated or homemade pie crust (9-inch)
- Optional: 1 tablespoon milk or egg wash for brushing the crust
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare your pie crust in a 9-inch pie dish.
- Combine strawberries and rhubarb in a large bowl with sugar, cornstarch, vanilla, lemon juice, and salt.
- Pour the fruit mixture into the prepared pie crust.
- Mix flour, brown sugar, granulated sugar, cinnamon, and butter in a bowl until it resembles coarse crumbs. Add rolled oats.
- Sprinkle the crumb topping over the fruit filling evenly.
- Brush the edges of the crust with milk or egg wash if desired.
- Bake for 40-45 minutes or until filling is bubbling and crumbs are golden brown.
- Cool for at least an hour before serving.
Notes
Optional: Serve with vanilla ice cream or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg