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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suvangkar
[email protected]This is my new favorite pie recipe. It's the perfect combination of sweet and tart. I can't wait to make it again.
Umair Jan M Hassani
[email protected]I've never made a deep dish pie before, but this recipe made it easy. The pie was delicious and I'm so glad I tried it.
Ottakring “Wien1963” 1963
[email protected]This pie is so easy to make and it always turns out perfect. I love the way the crumb topping browns in the oven.
Mohan babu
[email protected]I was a bit skeptical about the combination of strawberries and rhubarb, but I was pleasantly surprised. The flavors go really well together. I will definitely be making this pie again.
jessica roberts
[email protected]This pie is a little bit of work to make, but it's worth it. The end result is a delicious and beautiful pie that's perfect for a special occasion.
Atom Vess
[email protected]I've made this pie several times now and it's always a hit. The filling is so flavorful and the crumb topping is the perfect finishing touch.
awais wasi
[email protected]This pie is perfect for a summer potluck. It's easy to make and always a crowd-pleaser.
Bryson Nutter
[email protected]The pie was delicious, but I found the crumb topping to be a bit too dry. Next time, I will add a little more butter to the topping.
soccer nut
[email protected]This pie was easy to make and turned out great. I used frozen strawberries and rhubarb, and it still came out delicious. I will definitely be making this again soon.
Brooks Chavez
[email protected]I love the combination of strawberries and rhubarb in this pie. The flavors go so well together. The crumb topping is also a nice touch. It adds a bit of texture and sweetness to the pie.
Taim Khan
[email protected]This strawberry rhubarb pie was a hit with my family! The crumb topping was perfectly crispy and the filling was sweet and tart. I will definitely be making this again.