Strawberry Rhubarb Pie with Ginger Crumb Topping

Ingredients

• ¹/₈ teaspoon coarse salt
• ¾ teaspoon ground ginger
• 3 tablespoons packed dark or light-brown sugar
• ½ cup granulated sugar
• 5 tablespoons cold unsalted butter, cut into ½-inch pieces
• ²/₃ cup all-purpose flour
• 1 teaspoon ground cinnamon
• + 10 more ingredients
• • ¹/₃ cup all-purpose flour
  • ²/₃ cup packed light or dark-brown sugar
  • 2 ½ cups hulled and halved strawberries, quartered if very large
  • 2 ½ cups (about 3 large stalks) rhubarb, sliced ¼-inch-thick on the bias
  • 1 ½ teaspoons apple-cider vinegar
  • 2 tablespoons ice-cold water, plus more as needed
  • ¼ teaspoon coarse salt
  • ½ teaspoon sugar
  • 7 tablespoons cold unsalted butter, cut into ½-inch cubes
  • 1 cup all-purpose flour, plus more for work surface

1. Make the crust: Place flour, butter, sugar, and salt in the bowl of an electric mixer. Transfer bowl to freezer for 20 minutes. Remove bowl from freezer and attach to mixer fitted with paddle attachment. Mix on low speed until mixture resembles a coarse meal, about 2 minutes. 2. In a small gl...

View full recipe at SpringPad