Rhubarb-Strawberry Herb Crumble Pie
Description
A departure from the basic rhubarb pie, this strawberry and rhubarb crumble with fresh rosemary and citrus thyme is topped with a sweet and crunchy brown sugar topping.
Ingredients
•
1 (9 inch) pie crust
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1 cup all-purpose flour
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1/2 cup brown sugar
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1/2 cup cold butter, cut into cubes
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10 ounces fresh rhubarb, diced
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10 ounces fresh strawberries, hulled and halved
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1/2 cup white sugar
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2 tablespoons cornstarch
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1 tablespoon lemon juice
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1 tablespoon fresh lemon thyme
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1 sprig fresh rosemary, leaves stripped and finely chopped
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line pie crust with a double layer of aluminum foil and a layer of pie weights or dried beans.
2
Mix together flour and brown sugar in a bowl. Add cold butter cubes and cut in with your fingers until mostly combined with flour mixture, allowing some medium-sized chunks of butter to remain. Place crumble mixture in the freezer.
3
Bake pie crust in the preheated oven until edge of crust is slightly browned, about 8 minutes. Remove from the oven, carefully remove the foil and weights, and set aside. Leave oven on.
4
Combine rhubarb, strawberries, white sugar, cornstarch, lemon juice, thyme, and rosemary in a large bowl; mix until fruit is well coated, and transfer mixture into the pie crust. Remove crumble mixture from the freezer and sprinkle over top.
5
Bake until filling is bubbly and crumble mixture has melted and browned, about 25 minutes. Allow to cool slightly before cutting.