Strawberry-Rhubarb Crumble Pie

By norsegal8

Williams-Sonoma

Ingredients

• 1/3 cup (2 oz./60 g) all-purpose flour
• 1/3 cup (1 oz./30 g) rolled oats
• 1/3 cup (2 1/2 oz./75 g) firmly packed light brown sugar
• 1/2 tsp. ground ginger
• 1/4 tsp. kosher salt
• 1 tsp. grated orange zest
• 1/2 cup (4 oz./125 g) unsalted butter, melted and cooled
• 1 cup (8 oz./250 g) sugar
• 1/3 cup (1 1/2 oz./45 g) cornstarch
• 1 tsp. kosher salt
• 3 pints (1 1/2 lb./750 g) strawberries, stemmed, cored and thickly sliced
• 1 1/2 lb. (750 g) rhubarb, trimmed and cut into 3/4-inch (2-cm) pieces
• 1 tsp. grated orange zest
• 2 tsp. fresh orange juice
• Vanilla ice cream for serving

Preparation

Step 1

Directions



1. Fit the dough round into a 9-inch (23-cm) pie dish. Trim the overhang to 1/2 inch (12 mm), fold the edge under itself and decoratively flute or crimp. Pierce the bottom of the crust all over with a fork and freeze for 30 minutes.



2. While the dough is freezing, make the topping: In a medium bowl, whisk together the flour, oats, brown sugar, ginger, salt and orange zest. Stir in the melted butter. Refrigerate until ready to use.



3. Preheat an oven to 375°F (190°C).



4. In a large bowl, whisk together the sugar, cornstarch and salt. Add the strawberries and rhubarb and stir to combine. Let stand for 20 minutes, then drain off the excess liquid. Stir in the orange zest and juice. Pour the filling into the crust. Sprinkle with the crumble topping and place the pie dish on a baking sheet.



5. Bake until the crust is golden brown and the filling is bubbling, 45 to 55 minutes, covering the top and edges with aluminum foil if they brown too quickly. Let cool on a wire rack for at least 4 hours, and preferably overnight, before serving. Serve with vanilla ice cream. Serves 8 to 10.