It seems like there is a national or international holiday for just about everything! And on June 9th, it is National Strawberry Rhubarb Pie Day! Although I don’t need an excuse to eat pie, this is a great reason to make a strawberry rhubarb pie.
Right now rhubarb is everywhere in the markets around here and the strawberries are in season. This pie is sweet and tart and the crumb is crispy.
It is just everything you could need on a nice June day!
ingredients
- 1 uncooked pie crust, large enough for a 9-inch pie plate
Filling
- 3 cups fresh strawberries, washed, dried, & sliced into large pieces
- 3 cups rhubarb, washed & sliced into 1/2-inch pieces
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 tablespoons cornstarch
Crumb Topping
- 1-1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch of salt
- 1/2 teaspoon apple cider vinegar
- 1 stick (8 tablespoons) butter, melted
instructions
- Preheat oven to 400ºF. Line a baking sheet with foil and set aside.
- Lay the pie crust into a 9-inch pie plate, leaving a 1-inch edge around the outside. Crimp or fold the edge into a pattern or decoration of your choice. Chill in the refrigerator until ready to fill.
- Add strawberries, rhubarb, lemon zest, lemon juice, sugar, cinnamon, nutmeg, and cornstarch in a large bowl and stir until thoroughly combined.
- To make the topping, combine flour, sugar, cinnamon, nutmeg, salt, apple cider vinegar in a large bowl. Stir in melted butter until the topping resembles course crumbles.
- Assembly : If desired, brush pie crust edges with an egg wash. Pour in pie filling, distributing evenly. Top with crumb topping, and bake immediately.
- Bake in preheated oven for 20 minutes, then reduce heat to 350ºF and continue to bake for 30-40 minutes. Check for color about halfway through, creating a foil tent if it is starting to look too brown. Bake until golden brown and bubbly. Remove and let fully cool before slicing.
- Strawberry rhubarb crumb pie can be stored in the refrigerator for up to 4 days.
strawberry rhubarb crumb pie
Preheat oven to 400ºF. Line a baking sheet with foil and set aside.
Lay the pie crust into a 9-inch pie plate, leaving a 1-inch edge around the outside. Crimp or fold the edge into a pattern or decoration of your choice. Chill in the refrigerator until ready to fill.
Add strawberries, rhubarb, lemon zest, lemon juice, sugar, cinnamon, nutmeg, and cornstarch in a large bowl and stir until thoroughly combined.
To make the topping, combine flour, sugar, cinnamon, nutmeg, salt, apple cider vinegar in a large bowl. Stir in melted butter until the topping resembles course crumbles.
Pour in pie filling, distributing evenly.
Top with crumb topping, and bake immediately.
Bake in preheated oven for 20 minutes, then reduce heat to 350ºF and continue to bake for 30-40 minutes. Check for color about halfway through, creating a foil tent if it is starting to look too brown.
Bake until golden brown and bubbly.
Remove and let fully cool before slicing.
Look at that crumb topping!
Top with whipped cream if desired!
the queen bee 