Rhubarb and Strawberry Pie with Almond Crumb Topping

  • Level: Advanced
  • Total: 1 hr 35 min
  • Prep: 40 min
  • Cook: 55 min
  • Yield: 8 servings
Share This Recipe

Ingredients

1 lemon, juiced

Pie Dough: recipe follows

1 cup plus 1 tablespoon all-purpose flour

7 tablespoons butter

1 cup sugar

2 pounds fresh rhubarb, root ends trimmed, peeled, and cut 1/4-inch thick

1 cup light brown sugar

2 pounds strawberries, hulled and sliced

1/4 cup rum

1 cup sliced almonds

8 scoops Vanilla Bean Ice Cream

Pie Dough:

3 to 4 tablespoons ice water

1 cup all-purpose flour

Pinch salt

1/3 cup lard

Directions

  1. 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.
  2. Preheat the oven to 350 degrees F.
  3. 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.
  4. 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.

Pie Dough:

  1. 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.
  2. 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.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Valentine's Day Four-Ingredient Dessert Feb 12, 2013

By: Cameron Curtis

The best part of this Valentine's Day dessert? It requires only four ingredients: chocolate, butter, eggs and sugar.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.