It’s my mom’s birthday week!
Her actual birthday is on Friday but today, the office threw together a surprise potluck for her. Yes, my mom is also my boss =) Last week she mentioned that she wanted me to bake her a strawberry rhubarb pie for her birthday. Unfortunately, rhubarb is out of season so I opted for strawberry apple.
I made the dough ahead of time and let it sit in the fridge while I made the filling and crumble. I made the crumble top first by mixing the dry ingredients (flour, sugar, brown sugar, and salt) together then added the melted butter.
I mixed it all together to create the crumble (which was delicious on it’s own by the way).
I put that aside and started on the pie filling by cutting up the apples and strawberries.
I coated the fruits with cornstarch and a little bit of sugar.
While the fruit sat, I rolled out the dough and placed it into a cake pan. Turns out all of my pie dishes are at my mom’s house! I read up on it to make sure the pie would cook evenly in a cake pan and the consensus was, yes. I put the fruit in the rolled out dough and covered it with the crumble.
I put it in the oven for 55 minutes at 375 degrees F. It was supposed to bake for 1h15 minutes but I’ve learned to bake my pies for less time than directed. I learned this from how my pies would dry out if I baked them the whole time and then reheated them again in the oven.
Bits of the crumble got a little too dark but overall, the pie looked amazing! My mom and everyone at the office agreed that it was delicious and a great way to transition from summer to fall (or from rhubarb to apple)!
When I cut into it, it was definitely a crumble and the pieces barely held together. It was super juicy with a nice amount of crunch at the top. Yum yum yummy!