Tasty
Rhubarb-Raspberry Pie
First appeared in Grainews on 27 March 2018
Rhubarb is nicknamed “pie plant.” The first fruit to emerge from the spring garden, it is the ideal tonic for palates jaded by winter, and it’s incredibly prolific. Turn some of last year’s rhubarb from the freezer into a syrup to serve in sparkling water as a refreshing shrub, and use the last frozen packages – or the new season’s, if you can wait that long – to make this pie. It’s even better than my Gram Smith’s.
Serves 6-8
pastry
1 c.
flour
8 T.
unsalted butter
salt to taste
4-8 T.
ice water
filling
6-8 c.
sliced rhubarb
1
apple, peeled and diced
1 c.
raspberries [frozen are fine]
¾ c.
sugar, or to taste
the zest of ½ orange + ¾ c. orange juice
½ t.
cinnamon
¼ t.
freshly ground nutmeg
1-2 T.
minced fresh or crystallized ginger
2 T.
flour
streusel topping
½ c.
shredded coconut
½ c.
sliced or slivered almonds or walnuts
½ c.
flour
1 t.
ground ginger
½ c.
light brown sugar, or to taste
½ c.
melted butter
Directions
To make the pastry, combine flour, butter and salt on the counter until mealy. Add the water, then smear bits of dough across the counter once to form a cohesive dough. Form into a disc and let rest. Roll out and drape into a pie plate. Trim and flute edges.
Set the oven to 425 F. If you have one, put a baking stone on the bottom shelf.
Combine the filling ingredients in a bowl. Mix well, then pour into the prepared pastry. Put the pie plate on a baking sheet to catch any drips. Bake for 15 minutes. Reduce heat to 350 F. Cover pie with foil and bake for 30 minutes.
Mix together the topping ingredients in a separate bowl, then sprinkle the crumbs over the filling. Bake uncovered for 20-30 minutes, or until bubbly and brown. Serve warm.
All Posts
