Strawberry-Rhubarb Crumble Pie

Name: Strawberry-Rhubarb Crumble Pie
Prep time: 50 min
Cook time: 55 min
Total time: 105 min
Yield: 8 to 10 servings
Cuisine: AMERICAN
Ingredients: 1 rolled-out round <a href="https://www.williams-sonoma.com/recipe/basic-pie-dough.html ">basic pie dough </a>; 1/3 cup (2 oz./60 g) all-purpose flour; 1/3 cup (1 oz./30 g) rolled oats; 1/3 cup (2 1/2 oz./75 g) firmly packed light brown sugar; 1/2 tsp. ground ginger; 1/4 tsp. kosher salt; 1 tsp. grated orange zest; 8 Tbs. (4 oz./125 g) unsalted butter, melted and cooled; 1 cup (8 oz./250 g) granulated sugar; 1/3 cup (1 1/2 oz./45 g) cornstarch; 1 tsp. kosher salt; 3 pints (1 1/2 lb./750 g) strawberries, stemmed, cored and thickly sliced; 1 1/2 lb. (750 g) rhubarb, trimmed and cut into 3/4-inch (2-cm) pieces; 1 tsp. grated orange zest; 2 tsp. fresh orange juice; Vanilla ice cream for serving

Strawberry-Rhubarb Crumble Pie is rated 1.0 out of 5 by 1.

Prep Time: 50 minutes

Cook Time: 55 minutes

Servings: 8 to 10

Sweet springtime fruits shine in this delicious pie topped with crunchy oat-based streusel. Whether you use a strawberry-rhubarb combination, all berries or all rhubarb, the pie is a sweet way to celebrate the arrival of spring.

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Ingredients:

1 rolled-out round basic pie dough

For the topping:

1/3 cup (2 oz./60 g) all-purpose flour
1/3 cup (1 oz./30 g) rolled oats
1/3 cup (2 1/2 oz./75 g) firmly packed light brown sugar
1/2 tsp. ground ginger
1/4 tsp. kosher salt
1 tsp. grated orange zest
8 Tbs. (4 oz./125 g) unsalted butter, melted and cooled
1 cup (8 oz./250 g) granulated sugar
1/3 cup (1 1/2 oz./45 g) cornstarch
1 tsp. kosher salt
3 pints (1 1/2 lb./750 g) strawberries, stemmed, cored and thickly sliced
1 1/2 lb. (750 g) rhubarb, trimmed and cut into 3/4-inch (2-cm) pieces
1 tsp. grated orange zest
2 tsp. fresh orange juice
Vanilla ice cream for serving

Directions:

Fit the dough round into a 9-inch (23-cm) pie dish. Trim the overhang to 1/2 inch (12 mm), fold the edge under itself and decoratively flute or crimp. Pierce the bottom of the crust all over with a fork and freeze for 30 minutes.

While the dough is in the freezer, make the topping: In a bowl, whisk together the flour, oats, brown sugar, ginger, salt and orange zest. Stir in the melted butter. Refrigerate until ready to use.

Preheat an oven to 375°F (190°C).

In a large bowl, whisk together the granulated sugar, cornstarch and salt. Add the strawberries and rhubarb and stir to combine. Let stand for 20 minutes, then drain off the excess liquid. Stir in the orange zest and juice. Pour the filling into the crust. Sprinkle with the crumble topping and place the pie dish on a baking sheet.

Bake until the crust is golden brown and the filling is bubbling, 45 to 55 minutes, covering the top and edges with aluminum foil if they brown too quickly. Let cool on a wire rack for at least 4 hours, and preferably overnight, before serving. Serve with vanilla ice cream. Serves 8 to 10.

Adapted from Williams Sonoma The Pie Cookbook (Weldon Owen, 2016)

Rated 1 out of 5 by longtimecookandgrower from Very problematic pie I followed this recipe exactly, except that I used 3T butter vs. the recipe's 8T of butter in the topping. There were several major problems. 1) Draining the liquid off the fruit/sugar/cornstarch mixture removes a lot of the flavor. 2) Even after draining off the excess liquid, the fruit mixture is way too voluminous to fit in a 9" pie shell. I mounded as much as I could into the pie shell, the mound rising well above the crust's upper edge, and wound up with about 1-1/4 cup of the mix that wouldn't fit. 3) Though the portion of the fruit mix I used cooked down to a normal height, it exuded so much liquid that the baking pan under the pie was covered with it and the crust of the pie (even after the recommended overnight wait) was unpleasantly soggy. 4) Even though I used 5T LESS of the butter to make the topping, the taste of butter overpowered all the other flavors of the pie--and added a lot of needless calories. Actually, the best part of this recipe was what I did with the leftover fruit mix and the liquid I had drained off the fruit. I threw everything in a pan with about 1/3 cup of fresh-squeezed orange juice (juice I had squeezed for the 2 tsp called for in the recipe) and heated them until they thickened into a pourable sauce. In minutes I had a pint of sauce with a flavor far superior to that of the pie. We will enjoy it on yogurt, ice cream, etc.

Date published: 2022-06-22

Strawberry-Rhubarb Crumble Pie

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