Strawberry-Rhubarb Crumb Pie

By AzWench

This pie is a study in contrasts, with strawberries acting as the perfect natural sweetener for rhubarb's tartness. Enjoy this pie between June and July, when strawberries are at their prim, coinciding with the rhubarb season. If you prefer a less sweet pie, try this recipe using the traditional pastry double crust.

Ingredients

• Crust and Topping:
• 1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie
• 1/4 cup heavy cream
• Cinnamon Sugar Crumb Topping
• Filling:
• 1 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons quick-cooking tapioca
• Pinch of salt
• 3 cups hulled and quartered (lengthwise) strawberries (approx. 1 pound)
• 3 cups trimmed 1/2-inch-thick slices rhubarb (approx. 4 large stalks)
• 1 tablespoon unsalted butter, cold and cut into small pieces
• Cinnamon Sugar Crumb Topping:
• 1/2 cup flour
• 1/3 cup firmly packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter, cold and cut into 1/4-inch cubes

Preparation

Step 1

Preheat the oven to 375 degrees.

To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.

To prepare the filling, in a small bowl, mix together the sugar, cornstarch, tapioca, and salt. Place the strawberries and rhubarb in a large bowl, and sprinkle with the sugar mixture, making sure all of the fruit is thoroughly coated. Immediately transfer the strawberry-rhubarb filling to the pie shell (if left sitting too long, these fruits will create a lot of juice, resulting in a soggy pie) and dot the filling with the butter. Sprinkle the cinnamon sugar crumb topping over the strawberry-rhubarb filling, covering it completely.

To bake, place the pie plate on a baking sheet and bake for 50 to 60 minutes, or until the crust is golden brown and the filling is thick and bubbling. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.

Strawberry-Rhubarb Crumb Pie is best served at room temperature or warmed to 350 degrees for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.

Cinnamon Sugar Crumb Topping:
In a large bowl, mix together the flour, brown sugar, cinnamon, and salt. Using a pastry blender, incorporate the butter by "cutting it in" to the flour until the butter forms small, pea-size pieces.