Deep Dish Strawberry Rhubarb Pie With Crumb Topping Recipe 435

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust. For topping, in a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit. , Bake 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, about 35 minutes longer. Cool on a wire rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Whisk 1 cup of flour and salt in a bowl.
• Cut 1/3 cup of butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Moisten with water, 1 tablespoon at a time, just until the mixture holds together. Shape the dough into a ball, and roll out into a 12-inch circle on a floured work surface. Crust will be thin. Fold the dough gently into quarters, and lay into a 9-inch pie dish; unfold the dough and center the crust in the pie dish. Trim the crust to 1/2 inch of overhang, and crimp or flute the edge of the crust. Refrigerate crust while making filling.
• Mix 1 1/4 cups of sugar, 1/3 cup of flour, cinnamon, and nutmeg in a bowl until thoroughly combined. Mix in the rhubarb and strawberries, and pour into the crust-lined pie dish. Sprinkle with pecans. Mix 1 cup of flour with 2/3 cup of sugar in a bowl, and cut 1/3 cup of butter into the mixture with a pastry cutter until the mixture resembles coarse crumbs; sprinkle the crumb topping evenly over the pie filling. Cover the edge of the pie with strips of aluminum foil.
• Bake in the preheated oven until the crumb topping is golden brown and the filling bubbles around the edges, 50 to 60 minutes. Remove foil for the last 10 minutes of baking to brown the pie edge.

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.

Steps:

• For the crust: Combine the flour, sugar, cinnamon and salt in the bowl of a food processor, pulsing to combine. Add in the butter and pulse until butter is the size of peas. Add in the vanilla and water, pulsing again just until the dough comes together, adding more water by the tbsp if necessary. Gather dough into a ball and flatten into a disk. Refrigerate for at least 30 minutes and up to 24 hours. Roll out the dough between two sheets of parchment paper to 1/8-inch thick round. Peel off the top sheet of paper. NOTE: My preferred method to rolling pie dough is on a non-stick pie mat (I buy it from King Arthur flour). I lightly dust the mat. I prefer a french rolling pin, and start in the middle and roll out, then make a 1/4 turn of the dough. Roll, turn, roll, turn, sometimes lifting the pie dough to lightly dust with more flour if necessary. My pie dough never sticks, this way! I place the rolling pin on the edge of the rolled dough and drape the pie crust and gently roll it on the pin; then unroll it over my pie plate. Transfer the dough to a 9-inch deep dish pie plate. Discard the paper, if using. Trim the overhang to 1/2-inch and crimp edges if desired. Refrigerate 20 minutes. Preheat oven to 350. Line the crust with parchment paper or foil. Fill with dried beans or pie weights. Bake until the crust is set, about 15 minutes. Remove the paper and beans. Brush the crust with the egg glaze. Bake until light brown, about 20 minutes. Cool completely. NOTE: My pie crust baked a much darker color than I prefer. I would suggested using a pie crust shield, or you can simple roll strips of foil to fit around the pie crust edge. For the topping: Increase oven temperature to 375. Combine the oats, flour, sugar, and cinnamon in the bowl of a food processor. Pulse in the butter until crumbly. Transfer to a bowl and refrigerate until use. For the filling: NOTE: If using Clear Jel, whisk it in with the sugar. ClearJel does a remarkable job of preventing runny fruit pies Love this product! Mix the rhubarb, strawberries, sugar, cornstarch (if not using ClearJel), cinnamon and nutmeg in a large heavy saucepan. Allow to macerate for 30 minutes, stirring occasionally. Bring to a boil over medium heat, stirring constantly. Reduce the heat and simmer until juices thicken, about 3 minutes. Pour the filling into the prepared crust. Cover with the topping. Bake for 35 minutes or until topping is golden and juices are bubbling. Cool on rack. Serve warm or at room temp. To make ramekins: Instead of making the pie crust, simply fill ramekins with the strawberry filling, then use the topping. Bake for 15-20 minutes, until filling is bubbly. Serve warm, or at room temp, topped with vanilla ice cream.

Steps:

• For crust:
• Blend first 4 ingredients 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.
• For 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.
• For 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.

Steps:

• Hull strawberries, cut each in half. Cut rhubarb into 1/2 inch pieces (or if using frozen, thaw and drain).
• In large bowl, gently toss berries and rhubarb with sugar, flour, tapioca, vanilla extract, and salt.
• Let strawberry-rhubarb mixture stand 30 minutes to soften tapioca, stir occasionally.
• * While waiting, prepare pastry dough (*Pie Crust: my favorite personal recipe is 2 cups flour + 6-7 tablespoons of Crisco butter flavor shortening, mashed together till forms crumbles and a few tablespoons of ice cold water stirred in until it forms a dough, then divided into 2 balls, wrapped in plastic wrap, and chilled until you're ready to roll it into pie crusts).
• Preheat oven to 425 degrees Fahrenheit.
• Roll out dough, put one crust in deep pie plate, fill pie with berries mixture, Top with bits of butter.
• Roll 2nd crust and cut into 10 strips -- 5 will go one direction, other 5 will cross over first 5 to form a lattice (a picture would be worth 1000 words here). Press/crimp sides of pie. Brush lattice surface with milk.
• Bake in oven for 50 mins.or until it looks golden brown on top. (Keep a baking sheet under pie pan in case of juices flowing over side of pie dish).
• Should let pie stand about an hour to cool down a bit and let juices set, but I have a hard time waiting THAT long.

Steps:

• Make the crust: Place flour, butter, sugar, and salt in the bowl of an electric mixer. Transfer bowl to freezer for 20 minutes. Remove bowl from freezer and attach to mixer fitted with paddle attachment. Mix on low speed until mixture resembles a coarse meal, about 2 minutes.
• In a small glass measuring cup, combine ice water and vinegar. With the mixer on low, slowly add just enough water mixture to flour mixture so that it comes together into shaggy clumps. If all the liquid is used and dough still doesn't hold together, add additional cold water, 1 teaspoon at a time. Take care not to overmix.
• Turn dough out onto a large piece of plastic wrap; shape into a 5-inch disk and wrap. Transfer to refrigerator and chill for at least 30 minutes and up to 3 days.
• On a lightly floured work surface, roll out dough into a 12 1/2-inch circle about 1/8-inch thick. Carefully transfer to a 9-inch pie plate. Tuck excess dough under edges to create a double thickness and a smooth edge; pinch every 2 inches to create a decorative edge. Transfer to refrigerator to chill for at least 20 minutes.
• Make the filling: Preheat oven to 350 with a rack set in the center of oven.
• Place all filling ingredients in a medium bowl; gently toss to combine. Set aside.
• Make the topping: Place all topping ingredients in a medium bowl. Using a pastry blender or two table knives, cut mixture until the biggest pieces of butter are the size of small peas. Mixture will be dry.
• Place filling in chilled pie shell and sprinkle with topping. Place pie plate on a large rimmed baking sheet and bake until crust is dark golden and filling is bubbling, about 1 hour 15 minutes. Transfer to a wire rack and let cool completely before serving.