HUMBLE STRAWBERRY RHUBARB CRUMBLE PIE
Found in Woman's Day magazine March 2008. I am waiting for some great fresh rhubarb to hit our farmer's market and then this recipe will be made! I like the idea that it is a pie and not just a basic crumble - so it should hold up better when serving.
Provided by HokiesMom
Categories Dessert
Time 2h18m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425F and place a rack in the lower third of the oven and line a baking sheet with foil.
- Prepare pie crust and place in a 9-inch pie plate.
- Prepare filling: Mix all fill ingredients in a large bowl and let rest for 15 minutes, stirring occasionally.
- Prepare topping: Mix flour, sugar, and salt in a 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 minutes.
- Turn oven down to 350F and bake 1 hour longer, until fruit is bubbly and topping is brown and crisp.
- Let cool on a wire rack for at least 20 minutes before serving.
- Optional: you can top each slice with vanilla ice cream before serving.
Nutrition Facts : Calories 561.4, Fat 21.4, SaturatedFat 9.4, Cholesterol 30.5, Sodium 163.8, Carbohydrate 90.6, Fiber 4.4, Sugar 55.3, Protein 5
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