Strawberry-Rhubarb Crumble Pie

Ingredients

• 0.3 cup almonds sliced
• 1 cup flour all-purpose
• 0.5 cup .3 oz. of pearl tapioca instant
• 0.5 cup brown sugar light packed
• 1 tablespoon orange zest grated
• 9 inch unbaked piecrust homemade store bought ( or )
• 4 cups rhubarb sliced
• 0.1 teaspoon salt 
• 4 cups strawberries cut in half
• 1.5 cups sugar 
• 8 tablespoons butter unsalted softened (1 stick)
• 8 servings [embed_with_br 
• 8 servings [embed_with_br 

Equipment

• bowl
• baking sheet
• oven
• wire rack
• aluminum foil

Directions

1. Preheat oven to 425F.
2. Place a rack in lower third of oven and line a baking sheet with foil.
3. Mix all filling ingredients in a large bowl and let rest for 15 minutes, stirring occasionally.
4. Mix flour, sugar and salt in a bowl. Using your fingers, rub in butter until mixture forms clumps. Stir in almonds.
5. Spoon filling into pie shell and sprinkle evenly with topping.
6. Place pie on lined baking sheet and bake 15 minutes. Turn oven down to 350F and bake 1 hour longer, until fruit is bubbly and topping is brown and crisp.
7. Let cool on a wire rack for at least 20 minutes before serving.