The Recipe
Strawberry Rhubarb Pie with Ginger Crumb Topping
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
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."
INGREDIENTS
- 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
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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