Strawberry Rhubarb Pie

Everything a pie should be and it's easy too.
Strawberry Rhubarb Pie
Strawberry Rhubarb Pie

PREP TIME

30

minutes

TOTAL TIME

180

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

180

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2

    c flour divided

  • 1/3

    c granulated sugar

  • 1

    c packed light brown sugar, divided

  • 2

    tsp grated lemon zest

  • 1

    tsp ground cinnamon, divided

  • 3

    pts strawberries, halved, about 6 cups

  • 12

    oz trimmed rhubarb, cut into 3/4" slices, about 2 c

  • 1

    sheet refrigerated pie-crust dough

  • 3/4

    c butter, melted

  • vanilla ice cream, optional

Directions

In large bowl combine 1/2 c flour, granulated sugar, 1/3 c brown sugar, lemon zest and 1/2 tsp cinnamon. Stir in strawberries and rhubarb.. Set aside for 15 minutes, stirring occasionally, to let juices develop. Meanwhile, preheat oven to 375 F. On lightly-floured surface roll out dough slightly. Fit dough into 9" pie pan. To flute edges, pinch dough between thumb and side of forefinger to form decorative edge. Spoon filling into crust. Place pie on foil-lined jellyroll pan. Bake 50 minutes, or until hot and bubbly. Meanwhile, in bowl with fork stir together remaining flour, brown sugar and cinnamon with butter until crumbly. Using fingers, press mixture together to form large crumbs. Remove pie from oven. Place crumbs on top of hot pie, leaving 1/2" border between crumbs and crust. Continue baking 30 minutes or unti crumbs are golden brown. Cool on rack, about 1 hour. Serve warm or at room temperature topped with ice cream.

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