My favorite time of year for pie has finally arrived!

Seasonal spring and summer fruits simmered inside a buttery crust and topped with a thick crumble topping…sounds like a perfect warm weather dessert.

If you know desserts, you’ve surely heard of Magnolia Bakery.

They are known for their cupcakes, but they also make amazing cakes, pies, cookies and pastries. I discovered this recipe via the Huffington Post, where Magnolia Bakery generously shared their secret recipe for this pie!

You could fill it with any fruit of your choice…but I would suggest you try the strawberries and rhubarb, it is delicious!

I had so much fun taking pictures of this beautiful pie, almost as much as I enjoyed eating it. You MUST top a slice of it with a scoop of ice cream. It evens out the flavors perfectly and will cool you off on a hot summer night.

Summer is officially in full swing at our house which means weddings, showers, festivals and time with family and friends. I know it is a very busy time for everyone but I promise to try my hardest to post recipes as much as possible! Thanks for sticking with me and supporting my blog! I always appreciate the kind words and support.

Recipe: Strawberry Rhubarb Pie

Ingredients:

Pie Crust

My Go-To Pie Crust 

Filling:

1 Cup Sugar

2 Tablespoons Cornstarch

1 Teaspoon Orange Zest

1/4 Teaspoon Salt

4 Cups Rhubarb, Trimmed and Cut into 1/2 Inch Pieces

3 Cups Strawberries, Cut in Half/Quarters

2 Tablespoons Unsalted Butter

Crumble Top

1 Stick (1/2 cup) Unsalted Butter, Cold and Cut into 1/2 Inch Pieces

1 1/3 Cups All-Purpose Flour

3/4 Cup Brown Sugar

1/2 Teaspoon Ground Cinnamon

3/4 Teaspoon Salt

Directions:

Start by making the pie dough. I keep a couple rounds in my freezer and if you do as well, remove from freezer and let thaw. If you do not have frozen dough, follow my go-to pie crust recipe.

Preheat oven to 425 degrees.

Once pie crust is made, place in the refrigerator until you’ve made the filling and crumb topping.

For the filling, combine the granulated sugar, cornstarch and salt in a large bowl. Reserve 2 Tablespoons of mixture to sprinkle on the bottom of the crust before the fruit is added.

Add rhubarb and strawberries  to sugar mixture and toss to coat, set aside.

Then lastly, make the crumble topping.

Place the butter, flour, brown sugar and salt into a food processor and pulse until the butter is mixed in and the texture is a pretty even crumb (butter about the size of a small pea) set aside.

Remove dough from refrigerator and lightly flour a work surface to roll disk of dough into about an 11 inch diameter and 1/8 inch thick circle.

Use a spatula to loosen dough if it is sticking to the work surface and gently place over pie pan. Crimp edges as desired and sprinkle the 2 tablespoons of the sugar/flour mixture onto bottom of crust.

Pour the rhubarb mixture into the crust.

Take the 2 tablespoons of butter (optional, adds a layer of richness) and cut into small slices. Place slices randomly across rhubarb mixture and then finally sprinkle evenly with crumb mixture.

Place the pie on a cookie sheet covered with parchment (pie will bubble out and burn in oven if you don’t place on pan) and place in oven for 10 minutes. After 10 minutes, lower oven temperature to 350 degrees and bake for 35-45 minutes until the juices are thick and bubbly.

Remove pie from oven and let cool for AT LEAST 4 HOURS, or until completely cooled. The pie will take a while to set and if you cut into it before it is cooled it will be soup! You can place into the refrigerator after about 2 hours to let it cool further.

Once cooled, cut into pieces and serve with vanilla ice cream. You do not have to refrigerate pie but I did just because it is warm outside/in our apartment and it kept the pie a bit less runny.

I found this recipe from Magnolia Bakery on the Huffington Post. Enjoy!