Strawberry Rhubarb Crumb Pie
Vegan strawberry rhubarb pie with a crumb topping that is perfect for soaking up all those juices. Serve with strawberry ice cream. The perfect homage to spring.
Ingredients
- Unbaked single pastry crust fit into a 9 inch pie plate, edges crimped
Filling:
- 3 cups rhubarb sliced 1/2 inch thick
- 4 cups strawberries fresh or frozen (preferably fresh) sliced 1/4 inch thick
- 2/3 cups sugar
- 3 tablespoons tapioca flour
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon salt
Toppings:
- 1 cup all purpose flour
- 1/3 cup brown sugar
- 2 tablespoons white sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/3 cup refined coconut oil softened
Instructions
- Have ready a prepared pie shell. Preheat oven to 425 F.
- Combine all of the filling ingredients together in a large mixing bowl.
- In a separate bowl, combine all dry ingredients for the topping. Dollop in the coconut oil and use your fingers to swish around the mixture until crumbs form. Some of the topping is still going to be sandy and that’s fine, just so long as you have mostly nice big crumbs.
- Add filling to the prepared pie shell and top with the crumb topping. Cover loosely with tin foil and poke a few holes in the foil to let steam escape.
- To prevent juice from dripping into the oven, place a rimmed baking sheet below the oven rack. Place the pie on the oven rack in middle of the oven. Bake for about 20 minutes at 425 F. Lower heat to 350 F, and remove the tin foil. Bake for an additional 30 to 35 minutes, filling should be bubbling and the crumb topping should be golden. Place on a cooling rack and let cool for about 30 minutes before serving.
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