Yield
8 Servings

How to Make It

Step 1

Preheat oven to 425°F. Place a rack in lower third of oven and line a baking sheet with foil.

Step 2

Prepare filling: Mix all filling ingredients in a large bowl and let rest for 15 minutes, stirring occasionally.

Step 3

Make topping: Mix flour, sugar and salt in a bowl. Using your fingers, rub in butter until mixture forms clumps. Stir in almonds.

Step 4

Spoon filling into pie shell and sprinkle evenly with topping. Place pie on lined baking sheet and bake 15 minutes. Turn oven down to 350°F and bake 1 hour longer, until fruit is bubbly and topping is brown and crisp. Let cool on a wire rack for at least 20 minutes before serving.

Ratings & Reviews

patbessette's Review

78jessica
May 15, 2011
easy to make and delicious....I had a handful of fresh rasberries that I threw in to the mixture.

78jessica's Review

patbessette
June 17, 2010
Loved this pie! I forgot to add the orange zest so I added it on top of the fruit mixture. And even though I didn't measure the orange zest, I loved the taste it gave to the pie. I added some whole wheat flour to the crumble and the crust. I used frozen strawberries which I thought would have too much liquid but it turned out great anyway!

mswaykus07's Review

mswaykus07
June 14, 2010
Strawberry Rhubarb is my dad's favorite pie so I made it for his birthday. Everyone had seconds and demanded the recipe. It was super easy to follow and smartly crafted, especially using the bake sheet under the pie plate to catch the juices that bubble over! This was my first pie and it was a huge success!