Strawberry Rhubarb Pie Day

Well folks — you guessed it!  Today, June 9th, is National Strawberry Rhubarb Pie Day.  Don’t tell me that you forgot!  I know, I know rhubarb is a take it or leave it kind of food (vegetable to be exact).  But, today I’m here to make you a believer in rhubarb. 

Confession: I don’t think I have eaten rhubarb in 20 years…. since my Grandma used to make strawberry rhubarb jam.  However, my husband and I were surprised when two bunches of rhubarb popped up in our landscaping at our new house this spring.  So, I put in motion a plan to use the rhubarb at least once this year.  In honor of the aforementioned holiday, I channeled my inner-Grandma Evie and whipped together a delicious crumb-topped strawberry rhubarb pie. Here are the details:

Crust:

1 1/4 cups of all-purpose flour
1/4 teaspoon salt
1 stick of butter diced then chilled in a freezer for 10 minutes
1/4 cup of ice water

Mix flour and salt in a a food processor.  Add butter and pulse until mixture resembles course crumbs.  Add water, a tablespoon at a time and pulse briefly each time.  Mixture should stick together when pressed between fingers.  Quickly mold into a disk and wrap in plastic.  Refrigerate for at least one hour or overnight.  

Filling:

2 cups fresh rhubarb, 1/2 inch dice (about 4 stalks)
3 cups fresh strawberries, hulled and halved
1/2 cup granulated sugar
1/2 teaspoon grated orange zest
1/4 cup orange juice
1/2 tablespoon cornstarch

Preheat oven to 350 degrees.

Mix rhubarb, strawberries, sugar, and the orange zest together in a large bowl.  With a fork, mix cornstarch and orange juice.  Mix the orange juice mixture in with the fruit.

Topping: 

1/4 cup light brown sugar
1/2 cup flour
1/2 cup old-fashioned oats
6 tablespoons cold, unsalted butter

In a bowl, mix brown sugar, flour and oats together.  Using a pastry cutter, mix in butter until the mixture makes crumbles.  

Assembly:

Remove pie crust from refrigerator.  On a well-floured surface, roll out crust using a floured rolling pin.  The recipe makes a 9 inch pie crust.  Once it reaches the desired size, place into a pie pan with excess crust draped over the sides.  Pour fruit mixture into the pie crust. Sprinkle the topping over the fruit, covering it completely.  Trim the crust to 1/2 inch below the edge of the pie plate, then tuck under itself.  Use a fork or fingers to crimp the edge of the pie crust.  Bake for 50 minutes.  Allow the pie to cool slightly.  Serve the pie warm with vanilla ice cream.  

Enjoy!

 

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