Ah sweet summer pie! If you ask me pies aren’t just meant for the holidays. Pie season is any season, especially when things like strawberries and rhubarb are at their prime. Is there any reason we should wait for Thanksgiving to make pie? I don’t think so.
The inspiration for this pie comes from Yahoo Food. It is such an incredible food website that you just have to check out! They share some delectable recipes and they’re always dishing out amazing foodie inspiration. I love all the mouthwatering photos they feature, you know the kind where you just want to reach through the screen and grab the food in front of you. I also love that they feature such variety. You’ll find the healthy, the indulgent, the simple and everything in between. I’ve scanned pretty much every article they have because the writing and food just makes it too hard to resist. I enjoy just getting on there to read articles with helpful tips like this one showing how to speed mince garlic and ginger.
If you like food, you’ll want to check out Yahoo Food. You can even follow along on their social channels to stay in the loop. It’s neat that they don’t just feature recipes but foodie articles, new trends in food (like this here and here), or even things like this video explaining why honeybees love hexagon. You can even get some last minute ideas for what to bring to a barbecue when you don’t have time to cook, thanks to this article. This site is just so fun to read, I could go on and on, and on about it (like about how much I enjoyed reading this article here, because doesn’t every family have a random food they use to eat), but you just need to check it out for yourself.
One article that has really stood out to me is this one featuring a cherry pie which was covered with a not just any crumble but an almond crumble which would equal both flavor and texture. Instead of just imagining how incredible that must be I decided to add that crumble to a pie myself. This time around we are going with strawberry rhubarb and it’s a pie you’re not going to forget!
And what’s pie without ice cream? Yahoo Food! is giving away a Cuisinart® Ice Cream And Sorbet Maker to one lucky reader on my site! This is a giveaway you want to enter!! Just follow the prompts on the rafflecoppter below (it may take a second to load, so please be patient)! Best of luck!!
Thanks for the inspiration Yahoo Food! This pie was one of my all time favorites! Also, thank you for making a page that continuously scrolls through each article, remaining in the spot you left off, so I don’t have to keep hitting the back button and finding my place all over again. What an awesome feature!
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The perfect summer pie! Made with a tasty compliment of sweet strawberries and tart rhubarb and finished with a delicious buttery crumble.
- 1 (9-inch) homemade or store-bought pie crust , unbaked
- 1 egg yolk for brushing crust (optional)
- 1 lb strawberries , hulled and sliced in half or quartered if very large
- 1 lb rhubarb diced into 1/3-inch thick slices
- 1 Tbsp fresh lime juice
- 3 Tbsp cornstarch
- 3/4 cup + 2 Tbsp granulated sugar
- 1/8 tsp salt
- 1 cup all-purpose flour
- 1/2 cup packed light-brown sugar
- 1/4 tsp salt
- 1/2 vanilla bean (optional)
- 6 Tbsp unsalted butter , cold and diced into 1/4-inch pieces
- 1/2 cup slices almonds
- For the filling:
- Preheat oven to 425 degrees. In a mixing bowl whisk together granulated sugar, cornstarch and salt. Place sliced strawberries and rhubarb in a large mixing bowl. Add in lime juice then add granulated sugar mixture and toss rhubarb mixture until evenly coated. Set aside while preparing crumb topping.
- For the crumb topping:
- In a mixing bowl stir together flour, brown sugar, salt and seeds of 1/2 vanilla bean. Add butter pieces and almonds and work mixture together with fingertips until mixture resembles coarse crumbs.
- To assemble pie:
Toss strawberry rhubarb mixture once more, then pour into 9-inch pie crust. Sprinkle top evenly with almond crumble mixture (if adding a decoration to pie crust, I recommend brushing lightly with a mixture of 1 egg yolk + 1 tsp water).
Bake in preheated oven 15 minutes, then reduce oven temperature to 350, tent pie with foil and continue to bake 45 - 50 minutes longer until crumble is golden brown and filling is bubbling (during last 20 minutes of baking, I recommend setting a baking sheet on an oven rack below pie to catch any spills, you might not even need it but just in case).
Remove from oven and allow to rest on a cooling rack at room temperature 30 minutes before slicing. Serve with sweetened whipped cream or vanilla ice cream if desired.
Recipe inspired by Yahoo Food
This post is sponsored by Yahoo Food but all thoughts and opinions are my own.