Ingredients with Measurements:
- 1 9-inch pie crust
- 1 1/2 cups sliced strawberries
- 1 1/2 cups diced rhubarb
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
Special equipment needed:
- 9-inch pie dish
- pastry cutter or fork
- mixing bowls
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the sliced strawberries, diced rhubarb, granulated sugar, cornstarch, ground cinnamon, and salt. Mix well until the fruit is coated with the sugar mixture.
3. Pour the fruit mixture into the pie crust, spreading it evenly.
4. In a separate mixing bowl, combine the flour, oats, brown sugar, ground cinnamon, and salt for the streusel topping. Mix well.
5. Add the melted butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
6. Sprinkle the streusel topping over the fruit mixture in the pie crust.
7. Cut the cold butter into small cubes and scatter them over the streusel topping.
8. Bake the pie for 45-50 minutes, or until the filling is bubbly and the streusel topping is golden brown.
9. Remove the pie from the oven and let it cool for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 14g
Saturated Fat: 8g
Cholesterol: 35mg
Sodium: 140mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 28g
Protein: 2g
Substitutions for ingredients:
- You can use frozen strawberries and rhubarb instead of fresh.
- You can use a store-bought pie crust instead of making your own.
- You can use a different type of fruit, such as blueberries or raspberries, instead of strawberries.
Variations:
- Add a tablespoon of lemon juice to the fruit mixture for a tangy flavor.
- Add a teaspoon of vanilla extract to the streusel topping for extra flavor.
- Top the pie with whipped cream or vanilla ice cream before serving.
Tips and tricks:
- Make sure the butter for the streusel topping is melted before adding it to the dry ingredients.
- Use a pastry cutter or fork to mix the streusel topping until it resembles coarse crumbs.
- Cover the edges of the pie crust with foil or a pie shield to prevent them from burning during baking.
Storage instructions:
- Store the leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (175°C).
- Place the leftover pie on a baking sheet and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a decorative pie plate or platter.
- Top each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Fresh strawberries and rhubarb slices
- Mint leaves
Pairings:
- Serve the pie with a cup of hot coffee or tea.
Suggested side dishes:
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the streusel topping is too dry, add a little more melted butter.
- If the pie crust is browning too quickly, cover the edges with foil or a pie shield.
Food safety advice:
- Make sure the pie is cooked to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
Food history:
- Strawberry rhubarb pie is a classic American dessert that dates back to the early 1900s.
Flavor profiles:
- Sweet and tart
Serving suggestions:
- Serve the pie warm or at room temperature.
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