For the 2nd year in a row we are so excited to be participating in the Fresh Box at Alan's Orchard. It still amazes me how different and delicious fresh fruits and vegetables can taste when they literally go from the farm to your door within a day from when you eat it. We got both Strawberries and Rhubarb a few weeks ago so I made this pie. I had never had Rhubarb before, we tried a bite of it raw and I wasn't a fan but baked in this pie it brought a fresh tart flavor to the super sweet strawberries.
Ingredients for Pie:
Pre-made Frozen Pie Crust
16 oz container of Strawberries
4 Stalks of Rhubarb Stalks about 1 1/4 lbs
2 Tsp Vanilla
1 Cup Sugar
1/4 Cup Corn Starch
1 Tsp Ground Ginger
Ingredients for Crumble:
2/3 Cup Flour
1/2 Cup Sugar
1/4 Cup I Can't Believe it's not Butter
Pinch of Salt
Adapted from: http://whatsheshaving.com/
Begin by preheating the oven to 400 F. Wash and slice your strawberries and rhubarb. In a large bowl combine the fruit together. Toss it in the vanilla.extract. Pierce some holes in the bottom of the pie crust using a fork and set aside.
Combine the sugar, corn starch and ginger in a small bowl until combined. Sprinkle the dry ingredients over the bowl of sliced fruit.
Toss the berry mixture together until everything is completely coated. Pour the fruit into the frozen pie crust and spread it out evenly. Now it's time to make the crumble topping. In a small bowl mix together the flour, sugar and salt. Microwave the butter to melt and pour it over the dry ingredients to create the crumble.
Spread the crumble topping out over the fruits. Bake the pie on a cookie sheet for about 60 minutes until the fruit is bubbling and the crumble is golden brown. Cool completely and then chill for about 3 hours before serving. Top with whipped cream or vanilla ice cream if desired.
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