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#17851: REC: Strawberry-Rhubarb Pie with Crunchy Streusel Topping

Posted by: Steve2 in LA at 3:36 am on Mar 3, 2010

Strawberry-Rhubarb Pie with Crunch Topping

Pastry for DOUBLE-CRUST 9-INCH PIE
1 cup SUGAR
cup + 2 Tbsp KING ARTHUR PIE FILLING THICKENER
3 cups sliced RHUBARB
2 cups small STRAWBERRIES
2 Tbsp UNSALTED BUTTER
1 tsp MILK
1 tsp SUGAR

Preheat oven to 425F. Line a 9 pie plate with half of pastry; set aside.

Combine sugar, and pie filling thickener; add rhubarb and strawberries and toss gently. Let sit about hour.

Spoon strawberry-rhubarb mixture into prepared pastry shell. Top with thin slices of butter. Top with a inch strip, lattice. Brush pastry with milk; sprinkle with sugar then the crunch topping.

Bake on a cookie sheet (to catch drips) at 425F for 12 to 15 minutes, then turn to 375F for 40 or 45 minutes until golden brown. Cool on a rack. Serve warm or at room temperature with the best vanilla ice cream you can find.

Crunch Topping

3 Tbsp ALL-PURPOSE FLOUR
1 Tbsp SUGAR
Dash SALT
1 Tbsp BUTTER, at room temperature

Combine the flour, sugar and salt in a bowl. Using a fork, cut in butter until mixture is crumbly. Sprinkle over top of crust.

Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.