Real Recipes From Real Home Cooks ®
Strawberry Rhubarb Pie with Ginger Crumb Topping from Leite's Culinaria
INGREDIENTS
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For the crust
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1 cup (4 1/2 ounces) all-purpose flour, plus more for the surface
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7 tablespoons (3 1/2 ounces) cold unsalted butter, cut into 1/2-inch cubes
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1/2 teaspoon sugar
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1/4 teaspoon kosher salt
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2 tablespoons ice-cold water, more as needed
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1 1/2 teaspoons cider vinegar
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For the filling
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2 1/2 cups (4 to 5 large stalks) rhubarb, sliced on the diagonal 1/4-inch thick
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2 1/2 cups hulled and halved strawberries (if the berries are quite large, quarter them)
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2/3 cup packed light or dark brown sugar
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1/3 cup all-purpose flour
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1 teaspoon ground cinnamon
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For the crumb topping
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2/3 cup (3 ounces) all-purpose flour
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5 tablespoons (2 1/2 ounces) unsalted butter, cold, cut into 1/2-inch pieces
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1/2 cup granulated sugar
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3 tablespoons packed dark or light brown sugar
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3/4 teaspoon ground ginger
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1/8 teaspoon kosher salt
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