Strawberry-Rhubarb Crumble Pie

Strawberry-Rhubarb Crumble Pie
Photo by www.myrecipes.com

Ingredients

  • EMBED_WITH_BR {Filling:}
  • 1 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1 (9-inch) unbaked piecrust (homemade or store bought)
  • 4 cups rhubarb, sliced 1/4-inch thick
  • 1 (9-inch) unbaked piecrust (homemade or store bought)
  • ½ cup instant tapioca
  • + 19 more ingredients
    • 8 tablespoons (1 stick) unsalted butter, softened
    • 4 cups rhubarb, sliced 1/4-inch thick
    • ½ cup packed light brown sugar
    • ½ cup instant tapioca
    • 1 tablespoon grated orange zest
    • 4 cups strawberries, each cut in half
    • 4 cups strawberries, each cut in half
    • 1 ½ cups sugar
    • 8 tablespoons (1 stick) unsalted butter, softened
    • 1/3 cup sliced almonds
    • 1/8 teaspoon salt
    • EMBED_WITH_BR {Filling:}
    • ½ cup packed light brown sugar
    • 1 ½ cups sugar
    • Topping:
    • 1 tablespoon grated orange zest
    • Topping:
    • 1/3 cup sliced almonds
    • 1 cup all-purpose flour

Preheat oven to 425°F. Place a rack in lower third of oven and line a baking sheet with foil. Prepare filling: Mix all filling ingredients in a large bowl and let rest for 15 minutes, stirring occasionally. Make topping: Mix flour, sugar and salt in a bowl. Using your fingers, rub in butter until...

View full recipe at My Recipes

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