Strawberry Rhubarb Streusel Pie Recipes

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STRAWBERRY RHUBARB STREUSEL PIE



Strawberry Rhubarb Streusel Pie image

This great pie recipe comes from the Company's Coming - Gifts from the Kitchen. I find a large pie is sometimes too much for me, so I have made 6 or 7 small 5" pies using this recipe. I bake them in the meat pie pans and then freeze them. That way I can take out one pie and enjoy it without having the rest of the pie to temp me. I also freeze my rhubarb and strawberries in these required measures and keep them in a separate container in the freezer, knowing then these are the right measurements for this favourite pie recipe.

Provided by Shar-on

Categories     Pie

Time 1h20m

Yield 1 9inch pie

Number Of Ingredients 10

3 cups chopped fresh rhubarb (or frozen, thawed)
1 cup sliced fresh strawberries (or frozen,thawed)
1 cup sugar
3 tablespoons flour
1/2 teaspoon lemon juice
1 9" unbaked pie shell
2/3 cup flour
1/2 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/3 cup hard margarine or 1/3 cup butter

Steps:

  • Combine fruit, sugar, flour and lemon juice and stir well.
  • Turn into pie shell.
  • To make topping; combine dry ingredients and cut in margarine until crumbly.
  • Sprinkle over rhubarb mixture.
  • Bake at 375 degF for about 50 minutes.
  • Cut into 8 wedges.

CRUMB-TOPPED STRAWBERRY RHUBARB PIE



Crumb-Topped Strawberry Rhubarb Pie image

A fabulous pie for the summer, filled with a sweet and tart filling of strawberry and rhubarb with wonderful hints of cinnamon and nutmeg. A perfect complement is a very easy-to-make buttery and flaky crust! The crust was rather thin when I rolled it out but I easily pressed the crust into the pan and was able to create a beautiful crimped crust.

Provided by JessKnight

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

1 cup all-purpose flour
⅛ teaspoon salt
⅓ cup chilled butter
2 tablespoons cold water, or more as needed
1 ¼ cups white sugar
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups rhubarb, sliced 1/2-inch thick
2 cups sliced fresh strawberries
⅓ cup chopped pecans
1 cup all-purpose flour
⅔ cup white sugar
⅓ cup chilled butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Whisk 1 cup of flour and salt in a bowl.
  • Cut 1/3 cup of butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Moisten with water, 1 tablespoon at a time, just until the mixture holds together. Shape the dough into a ball, and roll out into a 12-inch circle on a floured work surface. Crust will be thin. Fold the dough gently into quarters, and lay into a 9-inch pie dish; unfold the dough and center the crust in the pie dish. Trim the crust to 1/2 inch of overhang, and crimp or flute the edge of the crust. Refrigerate crust while making filling.
  • Mix 1 1/4 cups of sugar, 1/3 cup of flour, cinnamon, and nutmeg in a bowl until thoroughly combined. Mix in the rhubarb and strawberries, and pour into the crust-lined pie dish. Sprinkle with pecans. Mix 1 cup of flour with 2/3 cup of sugar in a bowl, and cut 1/3 cup of butter into the mixture with a pastry cutter until the mixture resembles coarse crumbs; sprinkle the crumb topping evenly over the pie filling. Cover the edge of the pie with strips of aluminum foil.
  • Bake in the preheated oven until the crumb topping is golden brown and the filling bubbles around the edges, 50 to 60 minutes. Remove foil for the last 10 minutes of baking to brown the pie edge.

Nutrition Facts : Calories 505.7 calories, Carbohydrate 81.1 g, Cholesterol 40.7 mg, Fat 19.2 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 10.1 g, Sodium 147.8 mg, Sugar 50.6 g

RHUBARB AND STRAWBERRY PIE



Rhubarb and Strawberry Pie image

A delicious tart and sweet combination. Nothing tastes better with vanilla ice cream. Fresh or frozen rhubarb may be used.

Provided by Terri

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Yield 8

Number Of Ingredients 8

1 cup white sugar
½ cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
  • Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
  • Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
  • Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Nutrition Facts : Calories 437.3 calories, Carbohydrate 64.1 g, Cholesterol 33.2 mg, Fat 18.8 g, Fiber 4.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 258.5 mg, Sugar 33.2 g

STRAWBERRY/RHUBARB CRUMB PIE



Strawberry/Rhubarb Crumb Pie image

Everyone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too! -Paula Phillips, East Winthrop, Maine

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 12

Dough for single-crust pie
1 large egg
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3/4 pound rhubarb ribs, cut into 1/2-inch pieces, or sliced frozen rhubarb (about 3 cups)
1 pint fresh strawberries, halved
TOPPING:
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or old-fashioned oats
1/2 cup cold butter, cubed

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust. For topping, in a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit. , Bake 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, about 35 minutes longer. Cool on a wire rack.

Nutrition Facts : Calories 468 calories, Fat 20g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 232mg sodium, Carbohydrate 70g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.

STRAWBERRY RHUBARB PIE WITH ALMOND STREUSEL



Strawberry Rhubarb Pie With Almond Streusel image

Combining all sorts of ideas, this makes my ideal pie. I can't believe I'm actually sharing the recipe--swore I never would. My husband begs me to make it, and every time I do for company, potlucks, etc.--there's never a scrap left. I'm sure it would make good leftovers. . . Try my All Butter Pie Crust (Pastry) recipe with this one--it holds up very well with the "wet" filling.

Provided by Battle in Seattle

Categories     Pie

Time 1h20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 16

3 cups fresh strawberries, hulled and sliced thick
3 cups fresh rhubarb, sliced 1/4-inch thick (about 3/4 lb.)
3/4 cup granulated sugar
1 teaspoon orange zest
2 teaspoons lemon juice
1/4 teaspoon vanilla extract
1 dash allspice
4 tablespoons quick-cooking tapioca
2 tablespoons unsalted butter, cut into 1/4-inch dice
1 nine-inch pie crust, unbaked
1 cup flour
1/3 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg
6 tablespoons unsalted butter, cold and cut into 1/2-inch dice
1/2 cup sliced almonds, toasted

Steps:

  • Preheat oven to 400 degrees F.
  • Form pie crust in 9-inch pan; refrigerate while preparing the rest of ingredients.
  • In a large mixing bowl, gently toss strawberries through tapioca, and let rest for five minutes. While resting, prepare streusel.
  • In a small food processor or with a pastry blender, mix flour, brown sugar, nutmeg and salt. Briefly pulse or blend butter into flour mixture to get pea-sized lumps of butter. Add almonds, and pulse/blend one or two more seconds to slightly break up almonds. Set aside.
  • Pour pie filling into pie crust; dot with 2 TBS. butter. Sprinkle streusel topping evenly on top of filling.
  • Place pie on baking sheet and bake at 400 for 25 minutes. Remove pie from oven, reduce temperature to 350 degrees, then wrap crust edge with foil to prevent over-browning. Bake 40-45 minutes more, or until streusel is golden brown and filling has begun to bubble through spots around the middle of pie.
  • Remove from oven and let cool at least two hours before serving.
  • (The pie does seem a little "low" when you first assemble, but it puffs/rises towards the end of baking. Don't try to compensate by adding more filling, or you'll have a mess!).

Nutrition Facts : Calories 474.3, Fat 22.3, SaturatedFat 9.4, Cholesterol 30.5, Sodium 239.6, Carbohydrate 66.1, Fiber 3.9, Sugar 37, Protein 5.1

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