Easy Strawberry Rhubarb Pie with Crumb Topping – Sweet & Tangy Dessert
This Strawberry Rhubarb Pie with Crumb Topping is sweet, tangy, and easy to make. The crumb topping is a simple alternative to traditional pie crust, perfect for any day of the week or holiday desserts. Works with fresh or frozen fruit.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 1 pie 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- Crumb Topping:
- 1 1/4 cups flour
- 1/2 cup brown sugar
- 1/4 tsp nutmeg
- 1/2 cup (1 stick) melted butter
- 1/2 tsp apple cider vinegar
- Pie Filling:
- 1 9-inch frozen deep dish pie crust
- 3 cups sliced rhubarb (1/2 inch)
- 3 cups quartered strawberries
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tbsp orange juice
- 1/2 tsp vanilla
Instructions
- Preheat oven to 400°F.
- Make the crumb topping by mixing flour, brown sugar, nutmeg, and a pinch of salt. Add melted butter and apple cider vinegar until mixture forms large crumbs. Set aside.
- Prepare filling: slice rhubarb and quarter strawberries. Combine with sugars, cornstarch, salt, orange juice, and vanilla.
- Place pie crust on a baking sheet. Spoon filling into crust, leaving excess liquid behind.
- Top filling with crumb topping, gently patting into large pieces.
- Bake at 400°F for 20 minutes, then reduce to 350°F and bake 25–30 minutes more. Cover with foil if topping browns too quickly.
- Cool pie on wire rack at least 3 hours before slicing. Store at room temperature up to 36 hours or refrigerate for longer. Pie can be frozen wrapped in foil.
Notes
- Apple cider vinegar enhances butter flavor and lightens the crumb texture.
- Melted butter is a shortcut, but cold butter works too.
- Quarter strawberries instead of slicing to prevent mushy filling.
Nutrition
- Serving Size: 1 slice