Set the Net

Recipes and snapshots of life in Bristol Bay, AK

Rhubarb Crumble Pie

I know a day late and a dollar short for you to have this on the Thanksgiving table, but, not to brag too much, I did! Plus there is always Christmas, New Years, and of course next Tuesday when your leftovers run out…

I have been trying to tease out this recipe for a month now and finally nailed it on the big day…no pressure.

Inspiration came piecemeal from many sources and I have this freezer

Freezer

looming, telling me bake Susie, BAKE!

I am a summertime hoarder, can you tell?

Rhubarb Crumble Pie

You’ll Need:

One 9 inch crust [my favorite is from the Smitten Kitchen Cookbook, it’s all butter really flaky and wonderful. I have tried Apple Cider Vinegar crusts, Vodka crusts, shortening crusts and this one is by far the best]

Crumble:

2 Tablespoons butter

1/4 cup sugar, (granulated, brown or natural turbinado – your call)

1/4 cup rolled oats

1/4 cup all purpose flour

Pinch of salt

1/4 cup crushed pecans (I literally do the crushing with my fingers into the saucepan)

Filling: (This is a Tart pie, if you like really sweet desserts up your sugar to 1 1/2 cups)

4 cups chopped Rhubarb (frozen or fresh, frozen may require 15-30 minutes longer bake time)

1 cup granulated sugar

1/3 cup all purpose flour

Dash of Salt

Step 1 – Make your crust

Grown up and buy a pastry cutter for crying out loud!

Grown up and buy a pastry cutter for crying out loud!

Step 2 – Roll out your crust, line your pie pan with it, cover with plastic wrap, chill 1 hour!

Chilled dough.

The chilled crust is the key in this recipe for not having a soggy bottom of the pie! You can also par-bake the crust in leu of chilling.

Step 3 – Preheat Oven to 400 F

Step 4 – Make your Filling

Filling

Stir together, flour, sugar, salt and chopped rhubarb until all fruit is coated and evenly mixed.

Step 5 – Make Crumble

In a small sauce pan, melt your butter, stir in sugar, oats, then flour, salt and finally the pecans.

In a small sauce pan, melt your butter, stir in sugar, oats, then flour, salt and finally the pecans.

Step 6 – Assemble your pie

Assemble

Take your very chilled crust from the fridge, dump in filling (if all your flour/sugar has not stuck on the rhubarb, stir well before dumping it in) and top with the crumble sprinkled evenly all over.

Step 7 – Bake – Cover edges with foil, place in oven, lower temperature to 375 F, Bake 30 minutes, remove foil, bake for another hour, checking occasionally to ensure crust isn’t getting to dark, recover edges if need be.

Pie is done when crust is cooked, the crumble is browned, and the rhubarb is soft. (If using frozen rhubarb, baking time may be up to two hours total)

Cool before slicing, in fact this pie is better the next day if you can wait that long. My husband likes his with vanilla ice cream, but somehow I think you would have figured that combo out on your own.

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