Strawberry Rhubarb Pie with Ginger Crumb Topping
- 1 cup (4 1/2 ounces) all-purpose flour, plus more for the surface
- 7 tablespoons (3 1/2 ounces) cold unsalted butter, cut into 1/2-inch cubes
- 1/2 teaspoon sugar
- 1/4 teaspoon kosher salt
- 2 tablespoons ice-cold water, more as needed
- 1 1/2 teaspoons cider vinegar
- 2 1/2 cups (4 to 5 large stalks) rhubarb, sliced on the diagonal 1/4-inch thick
- 2 1/2 cups hulled and halved strawberries
- 2/3 cup packed light or dark brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 2/3 cup (3 ounces) all-purpose flour
- 5 tablespoons (2 1/2 ounces) unsalted butter, cold, cut into 1/2-inch pieces
- 1/2 cup granulated sugar
- 3 tablespoons packed dark or light brown sugar
- 3/4 teaspoon ground ginger
- 1/8 teaspoon kosher salt
- This recipe is vegetarian
- Produce
- Ginger, ground (3/4 teaspoon)
- Rhubarb (2 1/2 cups)
- Strawberries (2 1/2 cups)
- Condiments
- Cider vinegar (1 1/2 teaspoons)
- Cooking & Baking
- Brown sugar, packed light or dark (2/3 cup)
- Brown sugar, packed dark or light (3 tablespoons)
- Cinnamon, ground (1 teaspoon)
- Flour (2 cup)
- Granulated sugar (1/2 cup)
- Kosher salt (3/8 teaspoon)
- Sugar (1/2 teaspoon)
- Drinks
- Water (2 tablespoons)
- Dairy
- Butter, unsalted (12 tablespoons)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published May 24, 2012 (9 months ago).
144 people saved this recipe.
