Strawberry Rhubarb Almond Crumble Pie

Ingredients

• 1 9- inch homemade or store-bought pie crust, unbaked
• 1 egg yolk for brushing crust, optional
• 1 lb strawberries, hulled and sliced in half or quartered if very large
• 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, optional
• 6 Tbsp unsalted butter, cold and diced into 1/4-inch pieces
• 1/2 cup slices almonds

Directions

1. Heat the oven to 425 degrees. In a mixing bowl, whisk the granulated sugar with the cornstarch and salt. Put the sliced strawberries and rhubarb in a large mixing bowl, add the lime juice, then sprinkle in the sugar mixture and toss until the fruit is well coated. Set it aside while you make the topping.
2. For the crumb topping, combine the flour, brown sugar, salt, and the seeds from 1/2 vanilla bean in a mixing bowl. Add the butter pieces and almonds, then rub the mixture together with your fingertips until it turns into rough, crumbly pieces.
3. Toss the strawberry-rhubarb filling again, then transfer it to the 9-inch pie crust. Scatter the almond crumble evenly over the top. If you are adding a decoration to the pie crust, brush it lightly with a mixture of 1 egg yolk + 1 tsp water. Bake in the heated oven for 15 minutes, then lower the oven temperature to 350, cover the pie loosely with foil, and bake 45 – 50 minutes longer, until the crumble is golden brown and the filling is bubbling. During the last 20 minutes of baking, slide a baking sheet onto the oven rack beneath the pie to catch any drips, just in case. Remove the pie from the oven and let it rest on a cooling rack at room temperature for 30 minutes before slicing. Add sweetened whipped cream or vanilla ice cream, if you like.