Strawberry Rhubarb Pie with Nutty Streusel Topping

A delightful twist on the classic strawberry rhubarb pie featuring a crunchy nutty streusel topping. Perfectly balances sweet and tart flavors with a hint of nuttiness. Ideal for spring and summer gatherings.

Prep time: 20 minutes
Cook time: 45 minutes
Serves: 8

Ingredients

1 9-inch pie crust

3 cups sliced strawberries

2 cups chopped rhubarb

1 cup granulated sugar

1/3 cup cornstarch

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup all-purpose flour

1/4 cup packed brown sugar

1/4 cup chopped pecans

1/4 cup unsalted butter, melted

1/2 teaspoon cinnamon

Instructions

1. Preheat oven to 375°F (190°C).

2. Prepare the pie crust by rolling it out and placing it into a 9-inch pie dish.

3. In a large bowl, combine sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and salt. Mix well.

4. Pour the strawberry rhubarb mixture into the prepared pie crust.

5. In a separate bowl, prepare the streusel topping by mixing flour, brown sugar, chopped pecans, melted butter, and cinnamon until crumbly.

6. Sprinkle the streusel topping evenly over the strawberry rhubarb filling.

7. Bake in the preheated oven for 45-50 minutes or until the filling is bubbly and the streusel is golden brown.

8. Allow the pie to cool for at least 1 hour before serving to set the filling.

Storage

Store the pie covered in the refrigerator for up to 4 days.

Reheating

To reheat, cover the pie with foil and warm in a 300°F (150°C) oven for 15-20 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.