Strawberry Rhubarb Crumble Pie

This is a classic spring pie; sweet and sour and deliciously pink. To make it, I combined two recipes; the filling from the book Pie It Forward, which was a lovely birthday present, and the crumble and bake time were from my trusty Martha Steward Pies and Tarts. Together they've created a pretty awesome pie. A few of my family members were pretty wary when they saw the raw stalks of rhubarb, but I think I changed their minds with this one.

For the Crust:
1/2 pie crust
1 egg, separated

For the Filling:
8 stalk of rhubarb
4 tbs butter
1 cup brown sugar, tightly packed
1/4 cup cream
2 tbs bourbon
1 tbs vanilla extract
Pinch of salt
zest of 1 lemon
1/4 cup corn starch
1 pint of strawberries

For the Crumble:
3/4 cup flour
1/2 cup brown sugar, tightly packed
3 tbs sugar
6 tbs cold butter

1. Preheat the oven to 400 F. Chop up the strawberries and rhubarb into 1/2 inch pieces.

2. Roll out the pie dough and press into a 9-inch pie dish, adding fluting as desired. Place it in the fridge to chill.
3. Heat the rhubarb in large skillet with the butter, on medium-high until soft.
4. Add the brown sugar, cream, bourbon, vanilla, salt, and lemon zest.

5. Sprinkle the corn starch onto the mixture and stir until it has completely dissolved. Take it off the heat and stir in the strawberries.
I'll admit this does not look appealing, but trust me,
it smells amazing.
6. Make the crumble: combine the flour, brown sugar, sugar, and butter in a large bowl until combined. You can use a pastry cutter, knives, or your fingers. It should look like very thick sand.
7. Take the egg whites and spread it along the bottom and sides of the pie dough. Mix some cream into the yolk and spread a little onto the top of the crust.
8. Pour the slightly cooled filling into the crust, and then sprinkle the crumble all over the top.

9. Bake at 350 F for 45-55 minutes, until the filling in bubbling and the crumble has browned. I raised the temperature to 375 at the end, so that the top would brown completely, and covered the edges with a tin foil.
And there you have it. So good, it'll shake all the haters off.

*You can always put a top crust on if you want, anything works with this one!


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