Strawberry Rhubarb Pie with Ginger Crumb Topping from Leite's Culinaria
INGREDIENTS
•
For the crust
•
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
•
For the filling
•
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 (if the berries are quite large, quarter them)
•
2/3 cup packed light or dark brown sugar
•
1/3 cup all-purpose flour
•
1 teaspoon ground cinnamon
•
For the crumb topping
•
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
ADVERTISEMENT