Last week I was feeling good enough to break my six weeks of baking silence. Let me tell you, it felt wonderful! My poor hubby has been deprived of homemade goods for so long that he was almost giddy when he found out I was actually going to bake him a pie (and one of his favourites at that!). So giddy in fact, that he decided to capture the process on film. He did such a good job of capturing why I love to bake.
James and I love pie so much that we had it at our wedding instead of cake. Our mothers went through lot’s of work that summer making and freezing pies for the big day. Strawberry Rhubarb was definitely one that we requested be on the menu.
This recipe is a little bit different then your average Strawberry Rhubarb Pie. The obvious reason being that it has a crumble, which makes it that much more of a breeze if you have frozen pie shells in your freezer. The other reason is that the filling is infused with the flavours of cinnamon and ginger. They give such a warmth and richness to the pie. I think I may need to make another soon.
It feels good to be back!
Strawberry Rhubarb Crumble Pie
adapted from Sugar
- 1-9″ unbaked pie crust
- 4 cups rhubarb (fresh or frozen), chopped
- 2 cups strawberries, hulled and sliced
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- dash salt
- crumble topping *recipe below
- Toss rhubarb, strawberries, cornstarch, cinnamon, ginger and salt in a bowl until well combined. Pour into pie shell. Cover with crumble topping. Bake at 400ºF for 20 minutes then lower the heat to 350ºF and bake for an additional 40 minutes until crust and crumble is golden brown and filling is bubbly.
- 2/3 cup flour
- 1/2 cup sugar
- 1/4 teaspoon nutmeg
- 1/4 cup butter, melted
- Mix together all ingredients until crumbly. Sprinkle over pie.
* I used this recipe for the crust. It has been my go to for years. Except I make it with butter instead of shortening and I froze the other half for another day.