Strawberry-Rhubarb Crumb Pie

Rhubarb and strawberries are a natural spring pairing.

• Ready In: 2 hrs 10 mins
• Serves: 8

Ingredients

• 1  basic flaky  pie pastry (single crust)

• Filling

• 3  cups  fresh rhubarb, stalks sliced crosswise 1/2-inch thick
• 3⁄4 cup sugar
• 1 1⁄2 tablespoons fresh lemon juice
• 1  lemon, zest of
• 4  cups  hulled and halved fresh strawberries (quartered if large)
• 1⁄4 cup quick-cooking tapioca

• Cornmeal Crumb Topping

• 3⁄4 cup all-purpose flour
• 1⁄4 cup  fine yellow cornmeal
• 2⁄3 cup  packed light brown sugar
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 1⁄2 cup  cold unsalted butter, cut into 1/4-inch pieces

Directions

1. Roll out and place pie pastry into a 9 ½ inch deep-dish pie pan; place in freezer for 15 minutes.
2. Preheat oven to 400°.
3. In a big bowl, combine rhubarb, sugar, lemon juice, and lemon zest; toss together; set aside for 10 minutes.
4. Add in the strawberries and tapioca; toss well; scrape filling into the chilled pie shell; smooth top with your hands.
5. Place pie on the center oven rack; bake for 30 minutes.
6. Meanwhile, combine the flour, cornmeal, brown sugar, cinnamon, and salt in a food processor; pulse several times to mix.
7. Scatter the butter over the top and pulse until the mixture resembles fine crumbs.
8. Empty the crumbs into a bowl and rub between your fingers to make large, buttery crumbs; refrigerate until ready to use.
9. Remove pie from oven; decrease temperature to 375°; carefully dump crumbs in the center of the pie, spreading them evenly over the surface with you hands.
10. Tamp them down gently; return pie to oven, placing it so that the part that faced the back of the oven now faces forward; slide a foil-lined baking pan onto the rack below to catch any spills.
11. Continue to bake 30-40 minutes until juices bubble thickly around the edge; if necessary, cover with loosely tented foil during the last 10 minutes to prevent overbrowning.
12. Transfer pie to a wire rack; let cool for at least 1 hour before serving.