Strawberry Rhubarb Almond Crumble Pie
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
1 9- inch homemade or store-bought pie crust
1 egg yolk for brushing crust
1 lb strawberries
1 lb rhubarb diced into 1/3-inch thick slices
1 Tbsp fresh lime juice
3 Tbsp cornstarch
3/4 cup + 2 Tbsp granulated sugar
1/8 tsp salt
1 cup all-purpose flour
1/2 cup packed light-brown sugar
1/4 tsp salt
1/2 vanilla bean
6 Tbsp unsalted butter
1/2 cup slices almonds
Directions
Preheat oven to 425 degrees. In a mixing bowl whisk together granulated sugar, cornstarch and salt. Place sliced strawberries and rhubarb in a large mixing bowl. Add in lime juice then add granulated sugar mixture and toss rhubarb mixture until evenly coated. Set aside while preparing crumb topping.
In a mixing bowl stir together flour, brown sugar, salt and seeds of 1/2 vanilla bean. Add butter pieces and almonds and work mixture together with fingertips until mixture resembles coarse crumbs.
Toss strawberry rhubarb mixture once more, then pour into 9-inch pie crust. Sprinkle top evenly with almond crumble mixture . Bake in preheated oven 15 minutes, then reduce oven temperature to 350, tent pie with foil and continue to bake 45 - 50 minutes longer until crumble is golden brown and filling is bubbling . Remove from oven and allow to rest on a cooling rack at room temperature 30 minutes before slicing. Serve with sweetened whipped cream or vanilla ice cream if desired.
