Ingredients
Scale
- 1 1/4 cups flour
- 1/2 cup brown sugar
- 1/4 tsp nutmeg
- 1/2 cup melted butter
- 1/2 tsp apple cider vinegar
- 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 crumb topping: mix flour, brown sugar, nutmeg, and pinch of salt. Add melted butter and apple cider vinegar; mixture should resemble large crumbs. Set aside.
- Prepare filling: combine rhubarb and quartered strawberries. Add both sugars, cornstarch, salt, vanilla, and orange juice.
- Spoon filling into pie crust, leaving excess liquid behind. Top with crumb mixture, breaking into large pieces.
- Place pie on foil-lined baking sheet. Bake 20 min at 400°F, then reduce oven to 350°F and bake 25-30 min more. Cover with foil if topping darkens too quickly.
- Cool on wire rack at least 3 hours before slicing. Store at room temperature up to 36 hours or freeze with double layer foil.
Notes
- Apple cider vinegar enhances richness without affecting taste.
- Melted butter saves time for crumb topping; cold butter can be used too.
- Quartering strawberries prevents them from cooking down to mush.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian