Strawberry Rhubarb Crunch Pie |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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another pie recipe from the prepared pantry for a crucnh top fruity pie Ingredients:
1 9-inch single crust pie shell for a deep dish, unbaked |
4 cups diced rhubarb |
3 cups sliced strawberries |
1 1/2 cups granulated sugar |
1/2 teaspoon salt |
1/2 cup quick cooking tapioca |
1 teaspoon lemon or orange zest |
for the topping |
1 1/2 cup all-purpose flour |
1/2 cup brown sugar |
1/2 cup granulated sugar |
1/2 teaspoon salt |
1/2 cup butter |
Directions:
1. Preheat the oven to 400 degrees.
2. Prepare the pie crust from your favorite recipe and line a nine-inch deep dish pie pan.
3. A dark pie pan will make for a better, crisper crust.
4. In a medium bowl, combine the rhubarb, strawberries, sugar, salt, cornstarch, and lemon or orange zest.
5. Make the topping by mixing the flour, sugars, and salt together in a medium bowl.
6. Cut the butter into the flour mixture until it has the consistency of peas.
7. Set aside.
8. Transfer the filling to the pie shell.
9. Top it with the topping mixture.
10. Bake for 10 minutes at 400 degrees.
11. Turn the temperature down to 350 degrees and continue baking for 35 to 40 minutes.
12. The rhubarb should be tender.
13. Move the pie to a rack to cool.
14. Let sit for at least 20 minutes before slicing.
15. Serve with whipped cream or ice cream.
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