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Rhubarb-Strawberry Herb Crumble Pie

Rhubarb-Strawberry Herb Crumble Pie

Cost $12, save $8

Source: Recommended by CookPal

  • 35 Min
  • 8 Servings
  • $12

INGREDIENTS

  • Crust

    • 1 (9 inch) pie crust

  • Crumble Topping

    • 1 cup all-purpose flour
    • ½ cup brown sugar
    • 🧈 ½ cup cold butter, cut into cubes

  • Fruit Filling

    • 10 ounces fresh rhubarb, diced
    • 🍓 10 ounces fresh strawberries, hulled and halved
    • ½ cup white sugar
    • 2 tablespoons cornstarch
    • 🍋 1 tablespoon lemon juice
    • 1 tablespoon fresh lemon thyme
    • 1 sprig fresh rosemary, leaves stripped and finely chopped

STEPS

1

Preheat the oven to 400 degrees F (200 degrees C). Line pie crust with a double layer of aluminum foil and a layer of pie weights or dried beans.

2

Mix together flour and brown sugar in a bowl. Add cold butter cubes and cut in with your fingers until mostly combined with flour mixture, allowing some medium-sized chunks of butter to remain. Place crumble mixture in the freezer.

3

Bake pie crust in the preheated oven until edge of crust is slightly browned, about 8 minutes. Remove from the oven, carefully remove the foil and weights, and set aside. Leave oven on.

4

Combine rhubarb, strawberries, white sugar, cornstarch, lemon juice, thyme, and rosemary in a large bowl; mix until fruit is well coated, and transfer mixture into the pie crust. Remove crumble mixture from the freezer and sprinkle over top.

5

Bake until filling is bubbly and crumble mixture has melted and browned, about 25 minutes. Allow to cool slightly before cutting.

NUTRIENTS

Per 1 serving

🔥

368

Calories

  • 3
    Protein
  • 52
    Carbs
  • 17
    Fats

💡 Use fresh herbs for a vibrant flavor enhancement.Let the pie cool for better slicing.Store leftover pie in the fridge to maintain freshness.