Ingredients
1pie crust,(9 inch), unbaked
1egg yolk,for brushing crust, optional
1lbstrawberries,hulled and sliced in half, or quartered if very large
1lbrhubarb,diced into ⅓ inch thick slices
1tbsplime juice,fresh
3tbspcornstarch
¾cupgranulated sugar,plus 2 tbsp
⅛tspsalt
1cupall purpose flour
½cuplight brown sugar,packed
¼tspsalt
½vanilla bean,optional
6tbspunsalted butter,cold, diced into ¼ inch pieces
½cupalmond slices
Preparation
Preheat the oven to 425 degrees F.
In a mixing bowl, whisk together the granulated sugar, cornstarch, and salt.
Place sliced strawberries and rhubarb in a large mixing bowl.
Add in lime juice, then add granulated sugar mixture and toss rhubarb mixture until evenly coated. Set aside.
In a mixing bowl, stir together the flour, brown sugar, salt, and seeds of ½ vanilla bean.
Add the butter pieces and almonds, then work the mixture together with fingertips until the mixture resembles coarse crumbs.
Toss the strawberry rhubarb mixture once more, then pour into a 9-inch pie crust. Sprinkle top evenly with almond crumble mixture.
Bake in the oven for 15 minutes, then reduce the oven temperature to 350 degrees F. Tent the pie with foil, and continue to bake for 45 to 50 minutes longer, until crumble is golden brown and filling is bubbling.
Remove from oven and allow to rest on a cooling rack at room temperature for 30 minutes before slicing.
Serve with sweetened whipped cream or vanilla ice cream, and enjoy!
