May 24, 2012

Rhubarb-Strawberry Crumb Pie

I love growing rhubarb-it has such a long growing season and you can do so much with it.......pies, cobblers, jams and jellies.  My favorite pie is most definitely the double-crust strawberry-rhubarb on this site,  but this is right up under it!   Both of these are a favorite with my kids now too-they're beginning to see that there's more to life than chocolate!  :)  I was trying to come up with something similar to one I tried from the Grand Traverse Pie Company and this is it!  I think there's probably less sugar in this recipe and I think it tastes even better-it's incredibly flavorful.  

Pie Filling:

4 cups (about 1-1/4 pounds) rhubarb
trimmed and cut in 1/2-inch pieces
2 cups strawberries, quartered
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 single 9-inch deep-dish pie crust

Crumble Topping:

3/4 cups all-purpose flour
1/4 cup packed brown sugar
3 tablespoons granulated sugar
1 teaspoon cinnamon
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut
into small pieces

For the crumble, mix the flour, sugars, cinnamon and salt in a medium bowl.  Work in the butter with a pastry blender until large moist clumps form.  Cover and chill until ready to use.  Preheat the oven to 400 degrees and set your rack to the lowest level.  In a large bowl, toss rhubarb and strawberries together.  Combine flour, sugar and salt together in a small bowl, then sprinkle over fruit; mix well.  Line a 9-inch deep-dish pie pan with dough and pour fruit mixture into pie shell.  Sprinkle with crumble topping.  Place pie on a foil-lined rimmed baking sheet (like a jelly roll pan).  Place pie in oven; reduce heat to 375 degrees.  Bake until top is browned and crust is lightly browned, about 1 to 1-1/2 hours.  (You can cover top with foil if crust begins to brown too quickly.)   Cool completely before serving.

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