Ingredients
Scale
- For the 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 teaspoon apple cider vinegar
- For the filling:
- 1 (9-inch) frozen deep dish pie crust
- 3 cups sliced rhubarb (1/2 inch slices)
- 3 cups quartered strawberries
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon orange juice
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 400°F (200°C).
- In a medium bowl, whisk together flour, brown sugar, nutmeg, and a pinch of salt. Add melted butter and apple cider vinegar, mixing until large crumbs form. Set aside.
- In a large bowl, combine rhubarb and quartered strawberries.
- Stir in brown sugar, granulated sugar, cornstarch, salt, vanilla, and orange juice. Mix well and set aside.
- Spoon the filling into the frozen pie crust, leaving excess liquid behind.
- Top with crumb mixture, breaking into large pieces and gently pressing down.
- Place pie on a foil-lined baking sheet and bake for 20 minutes at 400°F.
- Reduce temperature to 350°F (175°C) and bake for an additional 25–30 minutes.
- If topping browns too quickly, cover loosely with foil.
- Cool on a wire rack for at least 3 hours before slicing.
Notes
- Apple cider vinegar enhances flavor without being noticeable.
- Melted butter is a shortcut, but cold butter can also be used.
- Do not slice strawberries; quarter or halve them to avoid mushy texture.
- Pie can sit at room temperature up to 36 hours, then refrigerate.
- To freeze, wrap tightly in foil and thaw before serving.
- Nutritional values are estimates and may vary.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice