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Strawberry Rhubarb Pie with Crumb Topping

A heartwarming and nostalgic homemade pie showcasing the vibrant flavors of strawberries and tart rhubarb, topped with a delightful crumb topping.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 220 kcal

Ingredients
  

Crumb Topping

  • 1 1/4 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 tsp nutmeg
  • 1/2 cup melted butter *see notes

Pie Filling

  • 3 cups sliced rhubarb (cut into 1/2 inch pieces)
  • 3 cups quartered strawberries (see note)
  • 1/3 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1 tbsp orange juice
  • 1/2 tsp vanilla extract
  • 1/2 tsp apple cider vinegar (see notes)
  • 1 9-inch frozen deep dish pie crust

Instructions
 

Prepare the Crumb Topping

  • In a bowl, combine the flour, brown sugar, and nutmeg.
  • Pour in the melted butter and stir until crumbly. Set aside.

Make the Pie Filling

  • Preheat your oven to 425°F (220°C).
  • In a large bowl, mix together the sliced rhubarb, strawberries, light brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla. Let it sit for about 10 minutes to combine the flavors.
  • Pour the fruit mixture into the pie crust.
  • Carefully crumble the topping over the fruit filling.
  • Bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbly.

Notes

For a gluten-free version, consider using a gluten-free flour blend. Serve warm with vanilla ice cream or whipped cream. Best when enjoyed fresh but can also be stored in the refrigerator for up to 3-4 days.
Keyword Crumb Topping, Dessert Recipe, Pie, Rhubarb, strawberry