Strawberry-rhubarb Crumb Pie

Total Time: 2 hrs 10 mins Preparation Time: 1 hr Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 1 basic flaky pie pastry (single crust)
• 3 cups fresh rhubarb, stalks sliced crosswise 1/2-inch thick
• 3/4 cup sugar
• 1 1/2 tablespoons fresh lemon juice
• 1 lemon, zest of
• 4 cups hulled and halved fresh strawberries (quartered if large)
• 1/4 cup quick-cooking tapioca
• 3/4 cup all-purpose flour
• 1/4 cup fine yellow cornmeal
• 2/3 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into 1/4-inch pieces

Recipe

• 1 roll out and place pie pastry into a 9 ½ inch deep-dish pie pan; place in freezer for 15 minutes.
• 2 preheat oven to 400°.
• 3 in a big bowl, combine rhubarb, sugar, lemon juice, and lemon zest; toss together; set aside for 10 minutes.
• 4 add in the strawberries and tapioca; toss well; scrape filling into the chilled pie shell; smooth top with your hands.
• 5 place pie on the center oven rack; bake for 30 minutes.
• 6 meanwhile, combine the flour, cornmeal, brown sugar, cinnamon, and salt in a food processor; pulse several times to mix.
• 7 scatter the butter over the top and pulse until the mixture resembles fine crumbs.
• 8 empty the crumbs into a bowl and rub between your fingers to make large, buttery crumbs; refrigerate until ready to use.
• 9 remove pie from oven; decrease temperature to 375°; carefully dump crumbs in the center of the pie, spreading them evenly over the surface with you hands.
• 10 tamp them down gently; return pie to oven, placing it so that the part that faced the back of the oven now faces forward; slide a foil-lined baking pan onto the rack below to catch any spills.
• 11 continue to bake 30-40 minutes until juices bubble thickly around the edge; if necessary, cover with loosely tented foil during the last 10 minutes to prevent overbrowning.
• 12 transfer pie to a wire rack; let cool for at least 1 hour before serving.