Strawberry Crumb Pie Recipes

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STRAWBERRY CRUMBLE PIE



Strawberry Crumble Pie image

I host an annual pie-making party before Labor Day. We host a pig roast on our farm every year, but the pies take center stage at the end of the meal. -Beth Howard, Donnellson, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 14

1-1/4 cups all-purpose flour
Dash salt
1/4 cup shortening
1/4 cup cold butter, cubed
3 to 4 tablespoons ice water
FILLING:
1 cup sugar
1/4 cup quick-cooking tapioca
Dash salt
6 cups halved fresh strawberries
CRUMBLE:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cubed

Steps:

  • In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap. Refrigerate 1 hour or overnight., Preheat oven to 425°. In a large bowl, mix sugar, tapioca and salt; add strawberries and toss to coat. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Add filling. For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place on a rimmed baking sheet., Bake 20-25 minutes. Reduce oven to 375°. Bake 25-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 542 calories, Fat 24g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 509mg sodium, Carbohydrate 79g carbohydrate (44g sugars, Fiber 3g fiber), Protein 5g protein.

STRAWBERRY CRUMB PIE



Strawberry Crumb Pie image

Provided by Emeril Lagasse

Time 3h30m

Yield 8 servings

Number Of Ingredients 26

1 stick cold unsalted butter
3 ounces cold cream cheese
1 1/4 cups all-purpose flour, plus more for dusting
Pinch of salt
1 stick cold unsalted butter
3 ounces cold cream cheese
1 1/4 cups all-purpose flour, plus more for dusting
Pinch of salt
3/4 cup rolled oatmeal
1/2 cup all-purpose flour
1/3 cup sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
3/4 cup rolled oatmeal
1/2 cup all-purpose flour
1/3 cup sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
6 cups (2 pounds) hulled, quartered strawberries
1/2 cup sugar
2 teaspoons fresh lemon juice
2 1/2 tablespoons cornstarch
1/4 teaspoon grated orange zest
6 cups (2 pounds) hulled, quartered strawberries
1/2 cup sugar
2 teaspoons fresh lemon juice
2 1/2 tablespoons cornstarch
1/4 teaspoon grated orange zest

Steps:

  • Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
  • Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes.
  • Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees F.
  • Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.
  • Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
  • Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes.
  • Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees F.
  • Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.

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

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.

THE OLD BOY'S STRAWBERRY PIE



The Old Boy's Strawberry Pie image

This is a summertime tradition in my family, and we have NEVER tasted, (or even seen), a strawberry pie like it! You will LOVE this. 'The Old Boy' is my dad, but my mom remembers her grandmother making a pie like this when she was young.

Provided by SCATTERFLAKE

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

1 recipe pastry for a 9 inch single crust pie
¾ cup white sugar
¾ cup all-purpose flour
6 tablespoons butter
1 pinch ground nutmeg
4 cups fresh strawberries, hulled
½ cup white sugar
½ cup all-purpose flour
1 tablespoon cornstarch

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place a drip pan on lowest shelf to catch pie juices.
  • To Make Topping: In a medium bowl, mix until fluffy the 3/4 cup sugar, 3/4 cup flour, butter, and nutmeg.
  • Place cleaned strawberries in a deep bowl. In a separate bowl, mix together the 1/2 cup sugar, 1/2 cup flour, and cornstarch. Gently coat berries with this mixture; be careful not to crush berries.
  • Pour berries into prepared pie crust mounding them in the middle; mounding is necessary as the berries will sink as they bake. Cover berries with crumb topping and top crumbs with about 15 pea-sized blobs of butter. Wrap edges of pie crust with foil to prevent burning.
  • Bake pie in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 40 minutes. When there are 10 minutes left of baking, sprinkle a little extra sugar over crumb topping and then finish baking.

Nutrition Facts : Calories 409.6 calories, Carbohydrate 62.9 g, Cholesterol 22.9 mg, Fat 16.6 g, Fiber 2.8 g, Protein 4 g, SaturatedFat 7.4 g, Sodium 179.4 mg, Sugar 34.9 g

STRAWBERRY RHUBARB PIE WITH GINGER CRUMB TOPPING



Strawberry Rhubarb Pie with Ginger Crumb Topping image

Use the best, freshest ingredients available to add extra flavor to this twist on classic strawberry-rhubarb pie. This recipe comes from Sam Mogannam and Dabney Gough's "Bi-Rite Market's Eat Good Food."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 17

1 cup all-purpose flour, plus more for work surface
7 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon sugar
1/4 teaspoon coarse salt
2 tablespoons ice-cold water, plus more as needed
1 1/2 teaspoons apple-cider vinegar
2 1/2 cups (about 3 large stalks) rhubarb, sliced 1/4-inch-thick on the bias
2 1/2 cups hulled and halved strawberries, quartered if very large
2/3 cup packed light or dark-brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2/3 cup all-purpose flour
5 tablespoons cold unsalted butter, 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 coarse salt

Steps:

  • Make the crust: Place flour, butter, sugar, and salt in the bowl of an electric mixer. Transfer bowl to freezer for 20 minutes. Remove bowl from freezer and attach to mixer fitted with paddle attachment. Mix on low speed until mixture resembles a coarse meal, about 2 minutes.
  • In a small glass measuring cup, combine ice water and vinegar. With the mixer on low, slowly add just enough water mixture to flour mixture so that it comes together into shaggy clumps. If all the liquid is used and dough still doesn't hold together, add additional cold water, 1 teaspoon at a time. Take care not to overmix.
  • Turn dough out onto a large piece of plastic wrap; shape into a 5-inch disk and wrap. Transfer to refrigerator and chill for at least 30 minutes and up to 3 days.
  • On a lightly floured work surface, roll out dough into a 12 1/2-inch circle about 1/8-inch thick. Carefully transfer to a 9-inch pie plate. Tuck excess dough under edges to create a double thickness and a smooth edge; pinch every 2 inches to create a decorative edge. Transfer to refrigerator to chill for at least 20 minutes.
  • Make the filling: Preheat oven to 350 with a rack set in the center of oven.
  • Place all filling ingredients in a medium bowl; gently toss to combine. Set aside.
  • Make the topping: Place all topping ingredients in a medium bowl. Using a pastry blender or two table knives, cut mixture until the biggest pieces of butter are the size of small peas. Mixture will be dry.
  • Place filling in chilled pie shell and sprinkle with topping. Place pie plate on a large rimmed baking sheet and bake until crust is dark golden and filling is bubbling, about 1 hour 15 minutes. Transfer to a wire rack and let cool completely before serving.

STRAWBERRY CRUMBLE PIE



Strawberry Crumble Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 6h30m

Yield 8 to 10 servings

Number Of Ingredients 21

1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/4 cup cold vegetable shortening
6 tablespoons cold unsalted butter, cut into cubes
2 tablespoons ice water
2 tablespoons vodka or apple cider vinegar
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
6 tablespoons cold unsalted butter, cut into cubes
2 pounds strawberries, hulled and halved
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 teaspoons instant tapioca
1 tablespoon fresh lime juice
1/2 teaspoon ground cardamom
Pinch of kosher salt

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka; pulse a few times until the dough starts coming together but is still crumbly. Turn out onto a sheet of plastic wrap and form into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
  • Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, allspice and ginger in a medium bowl. Using your fingers, work the butter into the mixture until clumpy. Refrigerate until ready to use.
  • Put a baking sheet in the lower third of the oven; preheat to 400 degrees F. Make the filling: Combine the strawberries, brown sugar, granulated sugar, tapioca, lime juice, cardamom and salt in a large bowl. Stir until the sugar and tapioca are dissolved and the strawberries are evenly coated. Set aside.
  • Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers or a fork. Refrigerate until firm, at least 15 minutes. Spread the strawberry filling in the crust and sprinkle evenly with the crumble topping. Place the pie on the hot baking sheet and bake until the crust is golden brown and the juices are bubbling around the edge, about 1 hour. Transfer to a rack and let cool completely, at least 4 hours.

STRAWBERRY RHUBARB SOUR CREAM PIE WITH CRUMB TOPPING



Strawberry Rhubarb Sour Cream Pie With Crumb Topping image

A great summertime pie to make when fruit is in season --- use only fresh fruit frozen will cause the filling to become watery

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

1 (10 inch) pie crusts, unbaked (my butter pie crust Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust works well for this)
1 1/3 cups sugar
1/4 cup all-purpose flour
1 cup sour cream or 1 cup plain yogurt
3 3/4 cups fresh rhubarb, diced
1 3/4 cups fresh strawberries, sliced
1/2 cup brown sugar, packed
1/2 cup flour
1/4 cup cold butter (no subs please!)

Steps:

  • Set oven to 425 degrees F (will reduce heat later).
  • Make certain that oven rack is set to lowest position.
  • In a large bowl combine sugar, flour, sour cream (or yogurt if using) rhubarb and sliced strawberries; mix/toss to combine well.
  • Spoon into prepared pie shell.
  • In a small bowl mix together the flour and brown sugar.
  • Cut in the cold butter until crumbly.
  • Sprinkle on top of the fruit mixture in the pie shell.
  • Place the pie plate onto a baking sheet to catch spills.
  • Bake for 15 minutes.
  • Reduce oven heat to 350 degrees F and continue baking for another 30 minutes.
  • Best served warm with ice cream.

EMERIL'S STRAWBERRY CRUMB PIE



Emeril's Strawberry Crumb Pie image

Make and share this Emeril's Strawberry Crumb Pie recipe from Food.com.

Provided by Spongebob Chefpants

Categories     Dessert

Time 2h

Yield 1 pie-tart, 8-10 serving(s)

Number Of Ingredients 13

1/2 cup butter
3 ounces cream cheese
1 1/4 cups all-purpose flour
1 pinch salt
1/3 cup sugar
1/2 cup all-purpose flour
3/4 cup oatmeal
4 tablespoons butter, melted and cooled slightly
6 cups quartered strawberries
1/2 cup granulated sugar
2 teaspoons fresh lemon juice
2 1/2 tablespoons cornstarch
1/4 teaspoon grated orange zest

Steps:

  • In the bowl of a food processor combine butter and cream cheese and process until smooth. Add flour and salt and process just until mixture comes together to form a ball. Remove dough from the processor and shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
  • While the pie crust is chilling, prepare the crumb topping. Combine the 1/3 cup sugar, 1/2 cup flour, and the oatmeal in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate until thoroughly chilled.
  • Preheat the oven to 350 degrees F.
  • Working on a lightly floured work surface, roll out dough out to a thickness of 1/8-inch and fit it into a 9 or 10-inch tart pan with a removable bottom. Return pie crust to the refrigerator for 20 minutes, then blind bake until lightly golden, about 18 minutes. Remove and transfer to a wire rack to cool while you assemble the strawberry filling.
  • Increase the oven temperature to 375 degrees F.
  • In a mixing bowl combine the strawberries with the sugar, lemon juice, and cornstarch and toss to combine. Spoon the strawberry filling into the prepared piecrust and spread the crumb topping evenly over the top of the filling.
  • Bake in the middle of the oven for 1 hour, or until filling is bubbly and crust and crumb topping are golden brown. Transfer to a rack to cool to room temperature before serving.

Nutrition Facts : Calories 443.5, Fat 22.1, SaturatedFat 13.4, Cholesterol 57.5, Sodium 175.6, Carbohydrate 57.8, Fiber 3.7, Sugar 26.1, Protein 5.8

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From deliciouslittlebites.com


STRAWBERRY CRUMB PIE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
Strawberry Crumb Pie Recipe | Emeril Lagasse | Food Network hot www.foodnetwork.com. Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the ...
From therecipes.info


STRAWBERRY RHUBARB CRUMB PIE | PUNCHFORK
4 cups thickly sliced rhubarb; 3 cups chopped strawberries; 1/2 teaspoon vanilla bean paste; 1/2 cup old-fashioned oats; 2 cups all-purpose flour; 1 1/3 cups granulated sugar, divided; 1/3 cup cornstarch; 1/4 teaspoon freshly grated nutmeg; 1/2 cup all-purpose flour; 1/3 cup light or dark brown sugar; 1/4 teaspoon ground cinnamon; Turbinado sugar, for sprinkling (optional) 12 tablespoons cold ...
From punchfork.com


RHUBARB AND STRAWBERRY CRUMB PIE - ERREN'S KITCHEN
2022-06-13 Roll out the crust on a lightly floured surface to about ¼ inch thick. Transfer it to a 9" pie pan. Trim the edge or crimp if desired. Prick the bottom with a fork. Cover the crust with baking paper and fill with baking beads. Blind bake for 10 minutes. Remove the …
From errenskitchen.com


STRAWBERRY RHUBARB PIE WITH CRUMBLE TOPPING - CLOUDY KITCHEN
2021-08-02 Combine the strawberries, rhubarb, vanilla, salt, and 100g of the sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until the mixture comes to a boil. Continue to cook for a further 5 minutes. Combine the remaining 150g sugar and corn starch in a small bowl.
From cloudykitchen.com


RECIPE DETAIL PAGE | LCBO
Fans of strawberry rhubarb pie will also love this sweet-tart fruit combination. The sugary coconut in the crumble topping does make it brown quickly so you may want to cover loosely with foil for the last 10 minutes of baking. Serve with whipped cream or vanilla ice cream. Makes 16 servings. Slab Pie Pastry for 1 slab pie crust (recipe follows) FILLING. 2 lbs (1 kg) strawberries, hulled and ...
From lcbo.com


STRAWBERRY-RHUBARB CRUMBLE PIE RECIPE | MYRECIPES
Directions. Preheat oven to 425°F. Place a rack in lower third of oven and line a baking sheet with foil. Prepare filling: Mix all filling ingredients in a large bowl and let rest for 15 minutes, stirring occasionally. Make topping: Mix flour, sugar and salt in a bowl.
From myrecipes.com


STRAWBERRY RHUBARB CRUMBLE PIE - A DELICIOUS SUMMER DESSERT RECIPE
2021-06-01 Preheat your oven to 400 degrees F. In a medium bowl, combine rhubarb, strawberries, brown sugar, white sugar, flour, lemon juice, and salt. Mix with a spoon until evenly combined. Set aside. Next, prepare the crumble topping. In a bowl, mix together the …
From inspiredbycharm.com


STRAWBERRY BLACKBERRY CRUMB PIE | DOUGH-EYED
In a large bowl, stir together the strawberries, blackberries, sugar, cornstarch, lemon zest, lemon juice, and salt until well combined. It make look a little dry, but give it a couple more stirs, and it should all become well coated in the lemon juice and the strawberry juices. Spread the …
From dougheyed.com


BEST STRAWBERRY RHUBARB CRUMB PIE RECIPE - HOW TO MAKE …
2022-06-22 Make the strawberry-rhubarb filling: In a large pot, toss the sliced rhubarb, strawberries, and ⅔ cup of the granulated sugar to combine. Cook over medium, tossing occasionally, until the rhubarb starts to soften slightly, 5 to 7 minutes.
From food52.com


STRAWBERRY CRUMB CAKE INA GARTEN - CAROL'S BLOG
Strawberry crumb cake ina garten. Blueberry crumb cake recipe | ina garten | food network great www.foodnetwork.com. Bake for about 35 to 40 minutes, until golden. 250 grams ap gf flour mix (or 1 3/4 cups regular wheat flour) instructions: Preheat oven to 400 degrees f (200 degrees c).
From homedanny-simf.github.io


STRAWBERRY CRUMBLE PIE – GOING MY WAYZ
For the crust: 1 1/4 cups all-purpose flour, plus more for dusting 1 tablespoon granulated sugar 1/2 teaspoon kosher salt 1/4 cup cold vegetable shortening
From goingmywayz.com


EASY RHUBARB STRAWBERRY CRUMBLE PIE - DOWNTON ABBEY COOKS
2020-06-05 Easy Rhubarb Strawberry Crumble Pie. downtonabbeycooks · June 5, 2020 · There is nothing that says Summer has just arrived like a rhubarb-strawberry pie. The two are ready to harvest about the same time so it makes sense that they were put into pie. A crumble pie gives you the best of both the pie and crumble, with a pie crust on the bottom and crumble on top. Easy Rhubarb …
From downtonabbeycooks.com


THE BEST STRAWBERRY RHUBARB PIE | MEL'S KITCHEN CAFE
2021-09-02 Instructions. In a large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Mix well. The mixture will start to turn thick and syrupy as it is stirred. Roll out the pie crust and place in a 9-inch pie plate, trimming and fluting the edges. Pour the strawberry/rhubarb mixture evenly in the crust.
From melskitchencafe.com


STRAWBERRY COBBLER - THE KITCHEN MAGPIE
2022-06-18 How To Make Strawberry Cobbler • Preheat your oven to 375 Fahrenheit • Grease a 9 x 13 baking dish with butter and set aside • In a medium bowl, mix strawberries, sugar, vanilla, and lemon juice, and then place into the bottom of the pan
From thekitchenmagpie.com


APPLE STRAWBERRY BLUEBERRY PIE RECIPE - THERESCIPES.INFO
Preheat oven to 350°F. Coat an 11x7-inch baking dish with non- stick cooking spray. In a large bowl, toss apples, strawberries, sugar and cinnamon. Place in prepared baking dish. For the topping, in a large bowl, mix oats, flour, brown sugar and cinnamon. Add butter, mixing with a fork until crumbly.
From therecipes.info


STRAWBERRY APPLE CRUMBLE PIE - BAKING BITES
2015-04-01 Pour filling into prepared pie crust and top with crumble topping, making sure to cover the pie as evenly as possible. Bake for 1 hour and 15 minutes, or until apples are tender when poked with a sharp knife and the pie crust is browned. If the crumble topping browns too much, tent the top of the pie with a piece of aluminum foil.
From bakingbites.com


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