#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
½ 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 425°F. 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 ½ hour.
Spoon strawberry-rhubarb mixture into prepared pastry shell. Top with thin slices of butter. Top with a ½ inch strip, lattice. Brush pastry with milk; sprinkle with sugar then the crunch topping.
Bake on a cookie sheet (to catch drips) at 425°F for 12 to 15 minutes, then turn to 375°F 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.
3 Tbsp ALL-PURPOSE FLOUR
1 Tbsp SUGAR
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.