Follow these steps for perfect results
flaky pie pastry
single crust
fresh rhubarb
sliced
sugar
fresh lemon juice
lemon zest
fresh strawberries
hulled and halved
quick-cooking tapioca
all-purpose flour
fine yellow cornmeal
packed light brown sugar
packed
ground cinnamon
salt
cold unsalted butter
cut into 1/4-inch pieces
Prepare the pie pastry and place it into a 9 1/2 inch deep-dish pie pan.
Freeze the pie shell for 15 minutes.
Preheat oven to 400°F.
In a large bowl, combine sliced rhubarb, sugar, lemon juice, and lemon zest.
Toss the ingredients together and let sit for 10 minutes.
Add hulled and halved strawberries and tapioca to the rhubarb mixture.
Toss well to combine.
Scrape the filling into the chilled pie shell.
Smooth the top of the filling with your hands.
Place the pie on the center rack of the preheated oven.
Bake for 30 minutes.
While the pie is baking, prepare the crumb topping.
In a food processor, combine flour, cornmeal, brown sugar, cinnamon, and salt.
Pulse several times to mix the dry ingredients.
Scatter cold butter pieces over the dry mixture.
Pulse until the mixture resembles fine crumbs.
Empty the crumbs into a bowl and rub between your fingers to create larger, buttery crumbs.
Refrigerate the crumb topping until ready to use.
Remove the pie from the oven and reduce the oven temperature to 375°F.
Carefully dump the crumb topping in the center of the pie.
Spread the crumb topping evenly over the surface with your hands.
Gently tamp down the crumb topping.
Return the pie to the oven, rotating it so the back faces forward.
Place a foil-lined baking pan on the rack below to catch any spills.
Continue to bake for 30-40 minutes, until the juices are bubbling thickly around the edge.
If necessary, cover the pie loosely with foil during the last 10 minutes to prevent overbrowning.
Transfer the pie to a wire rack and let cool for at least 1 hour before serving.
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.
Everything you need to know before you start
15 minutes
Can prepare the pie crust and crumb topping ahead of time.
Serve warm or cold, garnished with fresh mint or a dusting of powdered sugar.
Serve with vanilla ice cream or whipped cream.
Its sweetness complements the pie's tartness.
Discover the story behind this recipe
Classic American dessert, often associated with springtime and family gatherings.
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