It’s summer and it’s strawberry season! I can think of no better dessert in the summertime than strawberry rhubarb pie.

This pie is such a warm weather classic. This pie is old-fashioned, yet still fancy enough for a dinner party.

Growing up, this classic combo was served in so many different desserts.

Strawberry Rhubarb pie is easy to make and so delicious for the whole family to enjoy.

Strawberry Rhubarb Pie

One 9-inch crimped pie shell

1 pound of rhubarb; 1/4 inch pieces

3/4 pound of strawberries; quartered

1 teaspoon of freshly-squeezed lemon juice

3/4 cups of sugar

1/4 cup of cornstarch

Pinch of salt

1/2 teaspoon of pure vanilla extract

Crumb Topping

1 cup of all-purpose flour

6 tablespoons of unsalted butter; cubed and cold

1/4 cup light brown sugar

2 tablespoons of sugar

Pinch of salt

Preheat your oven to 400 degrees F.

Place all of your crumb topping ingredients into a food processor. Pulse the mixture until all the butter is evenly distributed throughout and the topping holds together when pressed. Transfer your crumb topping into a bowl and set the bowl into the refrigerator or freezer until ready to use.

In a large bowl, combine all of your filling ingredients. Set them aside, until ready to use. When you are ready to bake, add your filling into your prepared pie shell. Cover the filling with all of your crumb topping evenly. Place the pie onto a sheet tray.

Bake for 15 minutes at 400 degrees Fahrenheit, then 375 degrees Fahrenheit for 45-55 minutes. The pie is done when the filling is bubbling and the center filling is tender when tested. Let the pie cool on a wire rack for at least 4 hours. You want the pie to cool completely before serving. Serve with vanilla ice cream and enjoy.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts (www.escoffier.edu). She is a former line cook for Chef Robert Irvine at “Fresh Kitchen by Robert Irvine” which was located at the Downtown Allentown Market. Sarah is currently working as a Sous-Chef and pastry chef at Ateira’s on First. She can be reached at sarah.schweitzer18@gmail.com.