Because it's that time of year. I saw a recipe on facebook one morning and decided to make it my own. I forgot an ingredient, added a few here and there and this was born. The filling is perfectly sweet yet tart and gets nice and thick. The boys loved this pie and I must admit I thought it was pretty good too. I'm not really a crumble type of person so I could take or leave the top but they adored it.
Strawberry Rhubarb Crumble Pie
crust:
1 frozen deep dish pie crust
crumble:
1 cup all purpose unbleached flour
2/3 cup sugar
1/2 cup cold butter, cubed
1 tablespoon vanilla extract
pinch of salt
filling:
1 1/4 cup sugar
1/3 cup flour
2 cups thinly sliced rhubarb - about 2 stalks
2 cups sliced strawberries
Directions:
1. Preheat oven according to the pie crust instructions. No poking holes in this crust, we will be filling it.
2. Crumble - In a food processor add in the flour, sugar, salt and butter. Process several times till the mixture looks like course crumbs.
3. Pour crumb mixture in a bowl and add in the vanilla extract, working it in with your fingers quickly. We don't want to melt the butter.
4. Filling - In a large bowl add the sugar, and flour. Mix well, then add in the sliced fruit. Mix all well so each piece of fruit is covered in the mixture. This will take a minute or two.
5. Pour the pie filling into the frozen crust, then top with crumble mixture. Next time I'd only use half the mixture. But if you love crumble, keep it all.
6. Place unbaked pie on a baking sheet and bake for 50-60 minutes or as directed on your pie crust directions. The edges of the crust will be golden as will the crumble top and the filling will be hot and bubbly.
7. Let rest on the baking sheet until the pie has cooled ensuring the filling has thickened and doesn't run when you cut the pie.
8. Now for the best part. Brew up a pot of tea or coffee and enjoy the fruits of your labor - pun intended.
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