Strawberry-Rhubarb Crumble Pie Recipe

By heathergoodman

Ingredients

• Filling:
• 1 (9")prepared pie crust
• 4 c. rhubarb,sliced 1/4" thick
• 4 c strawberries,each cut in half
• 1 Tbs. grated orange zest
• 11/2 c sugar
• 1/2 c instant tapioca
• Topping:
• 1 c all purpose flour
• 1/2 c packed light brown sugar
• 1/8 tsp. salt
• 8 Tbs(1 stick) unsalted butter,softened
• 1/3 c sliced almonds

Preparation

Step 1

Preheat oven to 425. Place a rack in lower third of oven and line a baking sheet with foil.

Prepare filling: Mix all filling ingredients in a large bowl and let rest for 15 mins,stirring occasionally.

Make topping: Mix flour,sugar and salt in bowl. Using your fingers,rub in butter until mixture forms clumps. Stir in almonds

Spoon filling into pie shell and sprinkle evenly with topping. Place pie on lined baking sheet and bake 15 mins. Turn oven down to 350 and bake 1 hour longer,until fruit is bubbly and topping is brown and crisp. Let cool on wire rack for at least 20 mins before serving.