DEEP DISH STRAWBERRY RHUBARB PIE WITH CRUMB TOPPING RECIPE - (4.3/5)
Provided by jjadin
Number Of Ingredients 24
Steps:
- CRUST: Blend flour, 2 1/2 tablespoons sugar, cinnamon and salt in medium bowl. Add butter and shortening and rub between fingertips until mixture resembles coarse meal. Add vanilla. Mix in enough water by tablespoons to bind dough. Gather dough into ball; flatten into disk. Wrap in plastic. Refrigerate at least 30 minutes. (Can be prepared 1 day ahead. Soften slightly at room temperature before continuing.) Roll out dough between sheets of lightly floured waxed paper to 1/8-inch-thick round. Peel off top sheet of paper. Trim dough to 12-inch round. Transfer to 9 1/2-inch deep-dish glass pie dish; discard paper. Trim overhang to 1/2 inch. Crimp edges. Refrigerate 20 minutes. (Optional garnish: Gather dough scraps and roll out on lightly floured surface to thickness of 1/8 inch. Cut out fourteen 3-inch-long leaves with knife or cutter. Refrigerate leaves until ready to use.) Position rack in bottom third of oven and preheat to 350°F. Line crust with parchment paper or foil. Fill with dried beans or pie weights. Bake until crust is set, about 15 minutes. Remove paper and beans. Brush crust bottom and sides (not edge) with some of glaze. Sprinkle with 2 tablespoons oats. Bake until light brown, about 20 minutes. Cool completely. TOPPING: Increase oven temperature to 375°F. Combine 2/3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats. FILLING: Mix rhubarb, strawberries, sugar, cornstarch, cinnamon, and nutmeg in heavy large saucepan. Let stand 30 minutes. Bring to boil over medium heat, stirring constantly. Reduce heat and simmer until juices thicken, about 3 minutes. Pour filling into prepared crust. Cover with topping. Bake 20 minutes. (If using pastry leaves, remove pie from oven and quickly arrange leaves around edge, overlapping slightly. Brush leaves with glaze.) Bake until topping and leaves are golden and juices bubble, about 15 minutes longer. Cool on rack. Serve warm or at room temperature.
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Kallan Ray
[email protected]This was the best strawberry rhubarb pie I've ever had! The crust was flaky and the filling was perfectly tart and sweet.
Fuxyxjxyviv Uogudtdivjvuv
[email protected]I'm not a big fan of rhubarb, but I really enjoyed this pie. The strawberries and crumb topping were amazing.
Adim Ezike
[email protected]This pie was delicious! I would definitely recommend it.
Wesley Gossett
[email protected]Overall, this was a good pie. I would definitely make it again, but I would make a few changes to the recipe.
Sheryar Abdullah
[email protected]I had some trouble getting the crust to turn out right. It was a little too crumbly.
stella koga
[email protected]This pie was a little too sweet for my taste. I would recommend using less sugar in the filling.
Mithlesh Chaudhary
[email protected]I've made this pie for years, and it's always a hit. It's the perfect dessert for any occasion.
Jana&Hala's life
[email protected]This pie is perfect for a summer gathering. It's light and refreshing, and everyone loves it.
sara amiri
[email protected]I used frozen strawberries and rhubarb in this pie, and it still turned out great. It's a great way to use up leftover fruit.
Saber Youcef Mebarki
[email protected]The crumb topping on this pie was amazing! It was the perfect combination of crunchy and sweet.
Yam Lal Bhat
[email protected]This pie was easy to make and turned out beautifully. I'm not a very experienced baker, but I was able to follow the recipe easily.
Daujaun Richards
[email protected]I followed the recipe exactly, and my pie turned out great. The only thing I would change next time is to use a little less sugar in the filling.
Suruj Ali
[email protected]This pie was delicious! The crust was flaky and buttery, and the filling was perfectly sweet and tart.
Ominathi Olwethu
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The combination of strawberries and rhubarb is heavenly, and the crumb topping adds a nice crunchy texture.
Samual Hain
[email protected]This deep-dish strawberry rhubarb pie was a hit at my family gathering! The crumb topping was the perfect finishing touch.