Cooking Instructions

Follow these steps for perfect results

Ingredients

0/13 checked
8
servings
1 unit

flaky pie pastry

single crust

3 cup

fresh rhubarb

sliced

0.75 cup

sugar

1.5 tbsp

fresh lemon juice

1 unit

lemon zest

4 cup

fresh strawberries

hulled and halved

0.25 cup

quick-cooking tapioca

0.75 cup

all-purpose flour

0.25 cup

fine yellow cornmeal

0.66 cup

packed light brown sugar

packed

0.5 tsp

ground cinnamon

0.25 tsp

salt

0.5 cup

cold unsalted butter

cut into 1/4-inch pieces

Step 1
~4 min

Prepare the pie pastry and place it into a 9 1/2 inch deep-dish pie pan.

Step 2
~4 min

Freeze the pie shell for 15 minutes.

Step 3
~4 min

Preheat oven to 400°F.

Step 4
~4 min

In a large bowl, combine sliced rhubarb, sugar, lemon juice, and lemon zest.

Step 5
~4 min

Toss the ingredients together and let sit for 10 minutes.

Step 6
~4 min

Add hulled and halved strawberries and tapioca to the rhubarb mixture.

Step 7
~4 min

Toss well to combine.

Step 8
~4 min

Scrape the filling into the chilled pie shell.

Step 9
~4 min

Smooth the top of the filling with your hands.

Step 10
~4 min

Place the pie on the center rack of the preheated oven.

Step 11
~4 min

Bake for 30 minutes.

Step 12
~4 min

While the pie is baking, prepare the crumb topping.

Step 13
~4 min

In a food processor, combine flour, cornmeal, brown sugar, cinnamon, and salt.

Step 14
~4 min

Pulse several times to mix the dry ingredients.

Step 15
~4 min

Scatter cold butter pieces over the dry mixture.

Step 16
~4 min

Pulse until the mixture resembles fine crumbs.

Step 17
~4 min

Empty the crumbs into a bowl and rub between your fingers to create larger, buttery crumbs.

Step 18
~4 min

Refrigerate the crumb topping until ready to use.

Step 19
~4 min

Remove the pie from the oven and reduce the oven temperature to 375°F.

Step 20
~4 min

Carefully dump the crumb topping in the center of the pie.

Step 21
~4 min

Spread the crumb topping evenly over the surface with your hands.

Step 22
~4 min

Gently tamp down the crumb topping.

Step 23
~4 min

Return the pie to the oven, rotating it so the back faces forward.

Step 24
~4 min

Place a foil-lined baking pan on the rack below to catch any spills.

Step 25
~4 min

Continue to bake for 30-40 minutes, until the juices are bubbling thickly around the edge.

Step 26
~4 min

If necessary, cover the pie loosely with foil during the last 10 minutes to prevent overbrowning.

Step 27
~4 min

Transfer the pie to a wire rack and let cool for at least 1 hour before serving.

Pro Tips & Suggestions

Expert advice for the best results

Use a pre-made pie crust for convenience.

Adjust the amount of sugar to taste, depending on the tartness of the rhubarb and sweetness of the strawberries.

For a richer flavor, use browned butter in the crumb topping.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

15 minutes

Batch Cooking
Friendly
Make Ahead

Can prepare the pie crust and crumb topping ahead of time.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Moderate
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve with vanilla ice cream or whipped cream.

Perfect Pairings

Food Pairings

Vanilla ice cream
Whipped cream
Cheddar cheese (sharp)

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

United States

Cultural Significance

Classic American dessert, often associated with springtime and family gatherings.

Style

Occasions & Celebrations

Festive Uses

Thanksgiving
Easter
Summer holidays

Occasion Tags

Holiday
Party
Family gathering
Potluck

Popularity Score

70/100