You guys, this pie is dreamy. I have never had a rhubarb before, let alone even knew what one looked like. (Thank you Giant supermarket for having a big sign saying Rhubarb!). My husband has always told me stories about being a youngster and stealing his Grandma's sugar bowl and heading out to the rhubarb fields, snapping one off, dipping it in sugar, and eating til he was full. I wanted to make him a pie that would remind him of his childhood.
This was after the magic happened, prior to baking....
This recipe was super easy and super delicious. I loved that it was a pie and crumble all in one. Nom nom nom.
Thank you Joanne for introducing me to this little slice of heaven!
Deep-Dish Strawberry Rhubarb Pie with Crumb Topping
Serves 8, adapted from The Bon Appetit Cookbook
For the crust:
- 1 1/2 cups plus 1 tsp all purpose flour
- 2 1/2 tbsp sugar
- 1/2 heaping tsp cinnamon
- pinch of salt
- 11 tbsp chilled unsalted butter, cut into 1/2-inch pieces
- 3/4 tsp vanilla extract
- 2 tbsp ice cold water
- 1 egg, beaten to blend
For the crumb topping:
- 2/3 cup rolled oats
- 1/2 cup all purpose flour
- 1/2 cup firmly packed light brown sugar
- 1/4 tsp cinnamon
- 6 tbsp chilled unsalted butter, cut into 1/2-inch pieces
For the filling:
- 3/4 lb rhubarb, sliced 1/2-inch thick on sharp diagonal
- 1 quart strawberries, hulled and halved
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
For the crust:
- Combine the flour, sugar, cinnamon and salt in the bowl of a food processor, pulsing to combine. Add in the butter and pulse until butter is the size of peas. Add in the vanilla and water, pulsing again just until the dough comes together, adding more water by the tbsp if necessary. Gather dough into a ball and flatten into a disk. Refrigerate for at least 30 minutes and up to 24 hours.
- Roll out the dough between two sheets of parchment paper to 1/8-inch thick round. Peel off the top sheet of paper. Transfer the dough to a 9-inch deep dish pie plate. Discard the paper. Trim the overhang to 1/2-inch and crimp edges if desired. Refrigerate 20 minutes.
- Preheat oven to 350. Line the crust with parchment paper or foil. Fill with dried beans or pie weights. Bake until the crust is set, about 15 minutes. Remove the paper and beans. Brush the crust with the egg glaze. Bake until light brown, about 20 minutes. Cool completely.
For the topping:
- Increase oven temperature to 375. Combine the oats, flour, sugar, and cinnamon in the bowl of a food processor. Pulse in the butter until crumbly. Transfer to a bowl and refrigerate until use.
For the filling:
- Mix the rhubarb, strawberries, sugar, cornstarch, cinnamon and nutmeg in a large heavy saucepan. Allow to macerate for 30 minutes, stirring occasionally. Bring to a boil over medium heat, stirring constantly. Reduce the heat and simmer until juices thicken, about 3 minutes.
- Pour the filling into the prepared crust. Cover with the topping. Bake for 35 minutes or until topping is golden and juices are bubbling. Cool on rack. Serve warm or at room temp.