Friday, 3 May 2013

Rhubarb - Strawberry Crumb Pie

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Rhubarb - Strawberry Crumb Pie

1 store-bought 9-inch pastry round

1 pound rhubarb, sliced on 1/2" diagonal
1 quart strawberries, hulled and halved
3/4 cup sugar
1/4 cup cornstarch or King Arthur's pie filling enhancer according to the amounts they specify
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

Crumble topping:
2/3 cup rolled oats
1/2 cup flour
1/2 cup firmly packed brown sugar
1/2 teaspoon cinnamon
6 tablespoons cold butter, cut into 1/2" pieces

Heat oven to 425F.

Make filling: Stir all ingredients together in a large bowl and allow to sit and macerate while you make the topping.
Make crumb topping: Whisk together all ingredients except butter.  Cut in butter with a pastry cutter until crumbly and butter is in pea-sized lumps.  Keep in refrigerator until ready to use.

Unroll pastry round into a deep-dish pie pan.  Spread filling evenly inside crust.  Sprinkle topping on - yeah, you guessed it - top!  You may wish to put a cookie sheet under the pie in the oven to catch drips.  Bake for 15 minutes and then turn down heat to 375F and bake for another 45 minutes.  Allow to cool.

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