Strawberry Rhubarb Crumb Pie
Skillet Crust
2 1/4 cups all-purpose flour
1 cup sugar
1/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter
1 teaspoon pure vanilla extract
1. In a medium sized bowl, combine the flour, sugar, and salt and set aside..
2. In a very large skillet over medium-low heat, melt the butter gently–do not brown–then stir in the vanilla. Add the dry ingredients from the bowl and turn off heat. Using a wooden spoon, mix the ingredients to form crumbs (they will be a bit clumpy, but be persistent). Allow the crumbs to cool for several minutes.
3. As soon as the crumbs are cool enough to handle, transfer two cups of them to a 9 1/2-inch deep-dish pie pan that has been buttered. Use your hands to gently press the crumbs evenly into the bottom and up the sides of the pan. Reserve the remaining crumbs to top the pie.
Filling
4 cups fresh rhubarb stalks, leaves removed, sliced in 1/4-inch thick crosswise slices
2 cups strawberries, hulled and sliced
3/4 cup sugar
Juice of 1 lemon
1/4 cup all-purpose flour
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1. Make the crust, pressing 2 cups of the crumbs into a buttered extra-deep-dish pie pan (see directions below). Set the pie pan aside, reserving the remaining crumbs for topping.
2. Preheat oven to 350F. Combine rhubarb, strawberries, sugar, lemon juice, flour, cardamom, and ginger in a large bowl and allow to rest for 10 minutes.
3. Pour filling evenly into pie shell, smoothing the top with a spoon, then crumble the remaining crumbs for the crust recipe evenly over the pie. Press down gently.
5. Bake on the center rack for 30 minutes, then reduce oven temperature to 325, turn the pie 180 degrees, and continue to bake 40 to 50 minutes, or until crumbs are golden-brown and filling is bubbly. (You may want to ten the pie loosely with aluminum foil during the final 15 minutes, if the crumbs are getting too browned.)
6. Cool on a wire rack for at least 2 hours before serving.
Serves 8 to 10.
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Looking for something decadent and sweet?
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