Strawberry-Rhubarb Crumb Pie |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 8 |
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Rhubarb and strawberries are a natural spring pairing. Ingredients:
1 basic flaky pie pastry (single crust) |
3 cups fresh rhubarb, stalks sliced crosswise 1/2-inch thick |
3/4 cup sugar |
1 1/2 tablespoons fresh lemon juice |
1 lemon, zest of |
4 cups hulled and halved fresh strawberries (quartered if large) |
1/4 cup quick-cooking tapioca |
3/4 cup all-purpose flour |
1/4 cup fine yellow cornmeal |
2/3 cup packed light brown sugar |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/2 cup cold unsalted butter, cut into 1/4-inch pieces |
Directions:
1. Roll out and place pie pastry into a 9 1/2 inch deep-dish pie pan; place in freezer for 15 minutes.
2. Preheat oven to 400°.
3. In a big bowl, combine rhubarb, sugar, lemon juice, and lemon zest; toss together; set aside for 10 minutes.
4. Add in the strawberries and tapioca; toss well; scrape filling into the chilled pie shell; smooth top with your hands.
5. Place pie on the center oven rack; bake for 30 minutes.
6. Meanwhile, combine the flour, cornmeal, brown sugar, cinnamon, and salt in a food processor; pulse several times to mix.
7. Scatter the butter over the top and pulse until the mixture resembles fine crumbs.
8. Empty the crumbs into a bowl and rub between your fingers to make large, buttery crumbs; refrigerate until ready to use.
9. Remove pie from oven; decrease temperature to 375°; carefully dump crumbs in the center of the pie, spreading them evenly over the surface with you hands.
10. Tamp them down gently; return pie to oven, placing it so that the part that faced the back of the oven now faces forward; slide a foil-lined baking pan onto the rack below to catch any spills.
11. Continue to bake 30-40 minutes until juices bubble thickly around the edge; if necessary, cover with loosely tented foil during the last 10 minutes to prevent overbrowning.
12. Transfer pie to a wire rack; let cool for at least 1 hour before serving.
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