Strawberry-Rhubarb Pies with Crumb Topping

For the perfect dessert, enjoy these individual, luscious Strawberry-Rhubarb Pies, a sweet counter-point to more savory fare.
Strawberry-Rhubarb Pies with Crumb Topping
Makes 6 (4-inch) deep-dish pies
Write a review
For Crust
  1. 1½ cups plus 1 teaspoon all-purpose flour
  2. 2½ tablespoons sugar
  3. ½ teaspoon cinnamon
  4. 1⁄8 teaspoon salt
  5. ¾ cup chilled unsalted butter, diced
  6. ¾ teaspoon vanilla extract
  7. 2 tablespoons ice-cold water
For Crumble
  1. 2⁄3 cup old-fashioned oats
  2. ½ cup all-purpose flour
  3. ½ cup firmly packed light brown sugar
  4. ¼ teaspoon cinnamon
  5. ¼ teaspoon ground ginger
  6. 1⁄8 teaspoon ground nutmeg
  7. ¼ cup plus 2 tablespoons chilled unsalted butter, diced
  8. ½ cup sliced almonds
For Filling
  1. 3 cups chopped rhubarb
  2. 3 cups chopped strawberries
  3. 2 tablespoons fresh lemon juice
  4. 1 cup sugar
  5. ¼ cup cornstarch
  6. ½ teaspoon cinnamon
  7. 1⁄8 teaspoon nutmeg
For crust
  1. In the work bowl of a food processor, pulse together flour, sugar, cinnamon, and salt until combined. Add butter, and pulse until mixture is crumbly. Add vanilla extract and water, pulsing just until dough comes together, adding more water by tablespoonfuls, if necessary. Shape into a disk. Wrap with plastic wrap, and refrigerate for at least 2 hours or up to overnight.
  2. On a lightly floured surface, roll dough to a 1⁄8 -inch thickness. Using a 6-inch round cutter, cut rounds from dough. Place rounds in bottom and up sides of 6 (4-inch) tart pans. Refrigerate for 20 minutes.
  3. Preheat oven to 350°. Line crusts with parchment; fill with pie weights.
  4. Bake until crusts are set, about 15 minutes. Remove parchment and weights. Bake until light brown, 5 to 10 minutes more. Remove from oven, and let cool completely.
For crumble
  1. In the work bowl of a food processor, pulse together oats, flour, brown sugar, cinnamon, ginger, and nutmeg. Add butter, and pulse until crumbly. Add almonds, stirring to combine. Transfer to a bowl, and refrigerate for at least 30 minutes or up to 3 days.
For filling
  1. In a large heavy saucepan, combine rhubarb, strawberries, lemon juice, sugar, cornstarch, cinnamon, and nutmeg. Let mixture stand for about 20 minutes, stirring occasionally. Place saucepan over medium-high heat. Bring mixture to a boil, stirring constantly. Reduce heat to medium, and simmer until juices thicken, about 3 minutes.
  2. Increase oven temperature to 375°.
  3. Pour filling into prepared crusts. Sprinkle with crumble. Bake for 20 minutes, or until topping is golden and juices are bubbling. Remove from oven, and let cool on wire racks. Serve warm or at room temperature. Store, covered, for up to 3 days.
Previous articleCity of Brotherly Love
Next articleSummer-Vegetable Ratatouille


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.