Strawberry Rhubarb Pie With Coconut Crumb Topping

Preheat the oven to 400°F. Mix the strawberries, rhubarb, sugar, lemon juice, orange zest, and tapioca in a large bowl. Set aside for 15 minutes, to juice. Once it has juiced, turn the filling into the pie shell and smooth the top with a spoon. Bake on the center oven rack for 30 minutes. While it bakes, make the topping.

Combine the sugar and almonds in a food processor and process until the almonds are finely ground. Add the flour, coconut, and salt. Pulse several times to mix. Scatter the butter over the dry ingredients, then pulse until the mixture resembles coarse crumbs. Do not overprocess. Transfer the mixture to a bowl and rub the topping between your fingers, until the texture is uniform. Refrigerate. When the pie has baked for 30 minutes, remove it from the oven and carefully spread the topping over the fruit. Bake the pie for 25 to 35 minutes more, until the topping is golden brown and any visible juices bubble thickly. Transfer the pie to a rack and cool. Serve slightly warm or at room temperature.