STRAWBERRY RHUBARB PIE CRUMB RECIPES

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STRAWBERRY/RHUBARB CRUMB PIE RECIPE: HOW TO MAKE IT



Strawberry/Rhubarb Crumb Pie Recipe: How to Make It image

Everyone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too! —Paula Phillips, East Winthrop, Maine

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 servings.

Number Of Ingredients 12

Dough for single-crust pie
1 large egg
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3/4 pound rhubarb ribs, cut into 1/2-inch pieces, or sliced frozen rhubarb (about 3 cups)
1 pint fresh strawberries, halved
TOPPING:
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or old-fashioned oats
1/2 cup cold butter, cubed

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
    In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust. For topping, in a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit. , Bake 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, about 35 minutes longer. Cool on a wire rack.

Nutrition Facts : Calories 468 calories, FatContent 20g fat (10g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 232mg sodium, CarbohydrateContent 70g carbohydrate (42g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

STRAWBERRY RHUBARB PIE III RECIPE | ALLRECIPES



Strawberry Rhubarb Pie III Recipe | Allrecipes image

The perfect late Spring or early Summer pie. This recipe has a crumb top variation.

Provided by Joan Spinasanto

Categories     Desserts    Pies    Fruit Pies    Strawberry Pie Recipes

Yield 1 - 9 inch pie

Number Of Ingredients 12

1 recipe pastry for a 9 inch double crust pie
1 teaspoon orange zest
4 cups diced rhubarb
3 cups sliced fresh strawberries
1?½ cups white sugar
6 tablespoons quick-cooking tapioca
1 tablespoon milk
1 tablespoon white sugar for decoration
1 cup all-purpose flour
1 cup white sugar
1 teaspoon salt
½ cup butter

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Line a pie pan with bottom crust.
  • Mix together rhubarb, strawberries, orange zest, 1 1/2 cups sugar, and tapioca. Spoon into crust. Roll out second crust, and place over the filling. Seal the edges. Brush with milk, and sprinkle extra sugar on top.
  • Bake at 400 degrees F (205 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 35 minutes.
  • For a crumb topping, omit top pie crust. Combine flour, 1 cup sugar, and salt. Cut in butter or margarine until mixture is crumbly. Spoon over filling, and bake as directed above.

Nutrition Facts : Calories 688.5 calories, CarbohydrateContent 109.3 g, CholesterolContent 30.7 mg, FatContent 27 g, FiberContent 4.4 g, ProteinContent 5.6 g, SaturatedFatContent 11.1 g, SodiumContent 610.6 mg, SugarContent 67.9 g

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