Get ready to tantalize your taste buds with the most mouthwatering pie you'll make this season! This Strawberry Rhubarb Pie with Almond Crumble is the perfect blend of sweet, tart, and crunchy - a dessert so incredible, it'll have your family and friends begging for seconds. Imagine a golden, buttery crust filled with juicy strawberries and tangy rhubarb, topped with a crispy almond crumble that adds the most delightful texture you can imagine. Whether you're a baking novice or a seasoned pro, this recipe is about to become your new summer obsession!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups strawberries, sliced
- 1 1/2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 pre-made pie crust
- 1/2 cup almond flour
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch pie dish by lightly greasing it with butter or cooking spray.
- In a large mixing bowl, combine sliced strawberries and chopped rhubarb. Add granulated sugar, cornstarch, and vanilla extract. Gently mix until the fruit is evenly coated.
- Roll out the pre-made pie crust and carefully place it into the prepared pie dish. Trim the edges and crimp them decoratively.
- Pour the strawberry-rhubarb filling into the pie crust, spreading it evenly across the bottom.
- In a separate bowl, prepare the almond crumble topping. Mix almond flour, rolled oats, brown sugar, and melted butter until the mixture becomes crumbly and slightly clumpy.
- Sprinkle the almond crumble topping evenly over the fruit filling, covering the entire surface.
- Place the pie in the preheated oven and bake for 40-45 minutes, or until the crumble is golden brown and the fruit filling is bubbling around the edges.
- Remove from the oven and let the pie cool on a wire rack for at least 30 minutes to allow the filling to set.
- Serve warm or at room temperature. Optional: Top with vanilla ice cream or whipped cream for extra indulgence.
Tips
- Choose Fresh Ingredients: For the best flavor, select ripe, bright red strawberries and crisp, vibrant rhubarb. The fresher the fruit, the more delicious your pie will be!
- Prevent a Soggy Crust: To avoid a wet bottom crust, you can lightly blind bake the pie crust for 10 minutes before adding the filling or dust the bottom with a thin layer of breadcrumbs or ground almonds.
- Crumble Consistency is Key: When making the almond crumble, mix the ingredients until they form small, pea-sized clumps. This ensures a perfect crispy texture when baked.
- Cooling is Crucial: Allow the pie to cool for at least 30 minutes after baking. This helps the filling set and makes slicing much easier.
- Serving Suggestion: For an extra special touch, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of warm pie and cold cream is simply divine!
- Storage Tip: This pie can be stored at room temperature for 1-2 days or in the refrigerator for up to 4 days. Reheat gently in the oven for the best flavor and texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 25mg
