Strawberry Rhubarb Pie With Almond Streusel

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 3 cups fresh strawberries, hulled and sliced thick
• 3 cups fresh rhubarb, sliced 1/4-inch thick (about 3/4 lb.)
• 3/4 cup granulated sugar
• 1 teaspoon orange zest
• 2 teaspoons lemon juice
• 1/4 teaspoon vanilla extract
• 1 dash allspice
• 4 tablespoons quick-cooking tapioca
• 2 tablespoons unsalted butter, cut into 1/4-inch dice
• 1 nine-inch pie crust, unbaked
• 1 cup flour
• 1/3 cup brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 6 tablespoons unsalted butter, cold and cut into 1/2-inch dice
• 1/2 cup sliced almonds, toasted

Recipe

• 1 preheat oven to 400 degrees f.
• 2 form pie crust in 9-inch pan; refrigerate while preparing the rest of ingredients.
• 3 in a large mixing bowl, gently toss strawberries through tapioca, and let rest for five minutes. while resting, prepare streusel.
• 4 in a small food processor or with a pastry blender, mix flour, brown sugar, nutmeg and salt. briefly pulse or blend butter into flour mixture to get pea-sized lumps of butter. add almonds, and pulse/blend one or two more seconds to slightly break up almonds. set aside.
• 5 pour pie filling into pie crust; dot with 2 tbs. butter. sprinkle streusel topping evenly on top of filling.
• 6 place pie on baking sheet and bake at 400 for 25 minutes. remove pie from oven, reduce temperature to 350 degrees, then wrap crust edge with foil to prevent over-browning. bake 40-45 minutes more, or until streusel is golden brown and filling has begun to bubble through spots around the middle of pie.
• 7 remove from oven and let cool at least two hours before serving.
• 8 (the pie does seem a little "low" when you first assemble, but it puffs/rises towards the end of baking. don't try to compensate by adding more filling, or you'll have a mess!).