What a long title, am I right? But I simply had to include all of the delicious ingredients. Today was one of those days where I really felt like baking and I am stoked with what I came up with. The rhubarb in the store first inspired me to make it happen. I remembered that a while back I made a delicious apple rhubarb pie and so I quickly grabbed some apples as well. With strawberries in season, they made a wonderful addition and to top off the whole dessert I decided to add some tasty crumbles and almonds.

Making the pie is really easy. You just have to cut all the fruit, (Wait a second! Is rhubarb a fruit?!? …………. Okay, the internet says it is a vegetable…) Anyways cut the fruit and vegetable, make the crumble and add the liquids. The best part is you can prepare the pie ahead and eat it over the course of several days. Just keep it in the fridge and you have yourself a delicious lunch meal. (If it lasts for several days…) My husband and I are in love with it and are excited to bake the pie for some guests!

Recipe for a 28cm diameter pie pan

Ingredients:

1 pie dough
250g rhubarb
1 apple
100g strawberries
2 tbs ground almonds
2 eggs
1 dl milk
1 dl cream
4 tbs sugar
1 tsp vanilla paste

Crumble

100g flour
50g sugar
75g cold butter
2 tbs sliced almonds
Powdered sugar for the end

Instructions:

Roll out the dough and place it into the pie pan. Stab the bottom of the dough with a fork several times. (Picture 1, very bottom of post) Like that the dough won’t bend while baking. Spread the ground almonds over the dough. (Picture 2) Bake for 5min at 220° C ( 430°F). (The pre-baking of the dough prevents it from getting soggy)
Peel the rhubarb (Picture 3) and apple and then cut it into small cubes. Cut the strawberries. Mix everything and then top with ground almonds. (Picture 4)
Mix the eggs, milk, cream, vanilla, and sugar in a bowl. Then pour it over the fruit. (Picture 5)
Mix the flour, sugar, and butter (cut in small cubes) in a bowl. Use your hands to create crumbles. If the crumble ends up being too much like one piece, add more flour. If the crumbles are too small, then add more butter. Sprinkle the crumbles and the sliced almonds over the pie. (Picture 6)
Bake for 30 minutes at 220° C (430°F). (If you use a fan make it 20°C colder) Let the pie cool down. Then sprinkle the powdered sugar over the pie and serve.

Perfect Apple Rhubarb Strawberry Crumble Pie