Rhubarb and Strawberry Pie with Almond Crumb Topping

TOTAL TIME: 1 hr 35 min
Prep: 40 min
Inactive Prep: --
Cook: 55 min
 
YIELD: 8 servings
LEVEL: Difficult

ingredients

PIE DOUGH:
  • 1/3 cup lard
  • 3 to 4 tablespoons ice water
  • Pie Dough: recipe follows
  • 7 tablespoons butter
  • 1 cup sugar
  • 1 cup light brown sugar
  • 1 lemon, juiced
  • 1 cup plus 1 tablespoon all-purpose flour
  • 2 pounds fresh rhubarb, root ends trimmed, peeled, and cut 1/4-inch thick
  • 2 pounds strawberries, hulled and sliced
  • 1/4 cup rum
  • 1 cup sliced almonds
  • 8 scoops Vanilla Bean Ice Cream
    • recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      In a large saute pan, melt 3 tablespoons of the butter. Add the sugar, 1/2 cup of the brown sugar, lemon juice, and 1 tablespoon flour. Stir the mixture for 1 minute, to dissolve the sugars. Add the rhubarb and cook for 4 to 6 minutes. Add the strawberries and continue to saute for 3 minutes. Add the rum and carefully flame the mixture. Saute for 1 minute. Mix thoroughly and remove from the heat. Cool the filling.

      Preheat the oven to 350 degrees F.

      In a mixing bowl, combine the remaining 4 tablespoons butter, 1/2 cup brown sugar, 1 cup flour, and sliced almonds. Using your hands, blend well, until the mixture resembles a crumb-like texture.

      Pour the rhubarb and strawberry filling into the pie shell. Sprinkle the crumb filling evenly over the fruit filling. Place the pie in the oven and bake until the topping is golden brown and the filling is bubbling. about 45 minutes. Remove the pie from the oven. Let the pie cool on a rack before serving, about 10 minutes. Slice and serve with the vanilla ice cream.

      In a mixing bowl combine the flour and salt. Add the lard and work it in with your fingers until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time until the dough holds together when pressed. Form the dough a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.

      Roll the chilled disk on a lightly floured work surface into a 12-inch round. Fit it into a 10-inch pie plate, fold and crimp the edges, and refrigerate until ready to fill.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      3

      Newest Ratings and Reviews

      Read all 1 reviews

      • on May 28, 2012

        Flag

        My finished pie turned out very runny. The recipe called for only 1 tbls of flour, it must be a mistake in the posting. It did not turn out like a pie, but more of a runny cobbler....
        However the taste was excellant, but needed a bowl and spoon!!!!!

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Taco Trip

      Get Cooking Channel on your TV.