Recipes > Desserts > Pies > Fruit Pies > Strawberry Pie > Crumb-Topped Strawberry Rhubarb Pie

Crumb-Topped Strawberry Rhubarb Pie

Crumb-Topped Strawberry Rhubarb Pie Recipe

Description

A fabulous pie for the summer, filled with a sweet and tart filling of strawberry and rhubarb with wonderful hints of cinnamon and nutmeg. There's a crumb topping and a very easy-to-make buttery and flaky bottom crust!

Ingredients

  • 1 cup all-purpose flour
  • ⅛ teaspoon salt
  • ⅓ cup chilled butter
  • 2 tablespoons cold water, or more as needed
  • 1 ¼ cups white sugar
  • ⅓ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 cups rhubarb, sliced 1/2-inch thick
  • 2 cups sliced fresh strawberries
  • ⅓ cup chopped pecans
  • 1 cup all-purpose flour
  • ⅔ cup white sugar
  • ⅓ cup chilled butter

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C). Whisk 1 cup of flour and salt in a bowl.
  2. Cut 1/3 cup of butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Moisten with water, 1 tablespoon at a time, just until the mixture holds together. Shape the dough into a ball, and roll out into a 12-inch circle on a floured work surface. Crust will be thin. Fold the dough gently into quarters, and lay into a 9-inch pie dish; unfold the dough and center the crust in the pie dish. Trim the crust to 1/2 inch of overhang, and crimp or flute the edge of the crust. Refrigerate crust while making filling.
  3. Mix 1 1/4 cups of sugar, 1/3 cup of flour, cinnamon, and nutmeg in a bowl until thoroughly combined. Mix in the rhubarb and strawberries, and pour into the crust-lined pie dish. Sprinkle with pecans. Mix 1 cup of flour with 2/3 cup of sugar in a bowl, and cut 1/3 cup of butter into the mixture with a pastry cutter until the mixture resembles coarse crumbs; sprinkle the crumb topping evenly over the pie filling. Cover the edge of the pie with strips of aluminum foil.
  4. Bake in the preheated oven until the crumb topping is golden brown and the filling bubbles around the edges, 50 to 60 minutes. Remove foil for the last 10 minutes of baking to brown the pie edge.

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Nutritional Information

Crumb-Topped Strawberry Rhubarb Pie

Servings Per Recipe: 8
Calories: 505.7
% Daily Value *
protein: 10 %
carbohydrates: 26 %
exchange other carbs:
dietary fiber: 12 %
sugars:
fat: 30 %
saturated fat: 51 %
cholesterol: 14 %
vitamin a iu: 10 %
niacin equivalents: 26 %
vitamin b6: 3 %
vitamin c: 45 %
folate: 20 %
calcium: 5 %
iron: 12 %
magnesium: 8 %
potassium: 6 %
sodium: 6 %
thiamin: 33 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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