Friday, March 14, 2014

Strawberry Rhubarb Crumble Pie

 Today is Pi day and I wanted to surprise my husband with his favorite pie, Strawberry Rhubarb.  Let's just say that it looks good, smelled amazing while baking and was super delicious!  I scoured the internet for recipes, (I'm a huge visual kind of person, so I was looking for a picture of a pie that looked yummy!).  I found two recipes that looked easy and good and combined them. I did take the easy road and just bought a a GF pie crust and the rhubarb came from our garden that we harvested last year.  Go ahead ans wipe the drool of your face! Happy Pi day!

Saw this somewhere in my search for this recipe...grate the butter instead of cutting cubes.  It blends up so much easier!

That beautiful rhubarb came from our garden!

Pie before going in the oven...

Strawberry Rhubarb Crumble Pie

For the crust:

I used Pillsbury Gluten Free Pastry Dough located in the refrigerated section ( I got mine at Walmart) and followed the directions on the packaging.

For the filling:

1 pound fresh strawberries (washed, dried, and cut into quarters...or halved if small)
1 pound fresh rhubarb (washed, dried and cut into 1/2 inch chunks)
1 cup  sugar
2 tablespoons cornstarch
1 teaspoon vanilla 
1 tablespoon  lemon juice
A pinch of sea salt

For the crisp topping:

1/2 cup butter, cut into chunks (I actually grated mine while it was frozen)
1/4 cup GF flour
1/4 cup brown sugar
1/4 cup GF quick oats
1 tsp. cinnamon

1.  Preheat your oven to 375 degrees F. Line a baking sheet with parchment or foil and set aside. This is used to catch any spill overs during cooking!
2. Roll out your GF pie crust per directions on the package and place in your 9” pie dish.
3. Chop up your rhubarb into 1/2 inch chunks and cut your strawberries into quarters or halves if on the smaller side. Toss in a bowl with your sugar, cornstarch, vanilla extract, lemon juice and salt. Pour into your 9" pie dish with prepared GF pie crust.

4.  Combine all ingredients for the crumble and mix until well blended.  Pour on top of Rhubarb mixture and place in oven on your pan lined with tin foil.  Bake for 40 minutes.  Remove and serve warm with some vanilla ice cream!