Makes 9 1/2- to 10-inch deep-dish pie
For the Crust:
- 2 1/4 cups all-purpose flour
- 1 cup sugar
- 3/4 cup butter
- 1 teaspoon vanilla extract
For the Fruit Filling:
- 1 1/2 pounds fresh rhubarb stalks, trimmed of leaves and sliced crosswise 1/4 inch thick (about 4 cup)
- 2 heaping cups hulled and thick-sliced fresh strawberries
- 3/4 cup sugar
- Juice of one lemon
- 1/4 to 1/3 all purpose flour (if your rhubarb stalks are small, use the larger amount of flour–if they are large or older, they are drier, use the smaller amount of flour)
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
1. For the Crust: Combine the flour and sugar in a bowl and set aside.
2. Melt the butter in a large skillet over medium to low heat; when it is melted, stir in the vanilla. Turn off the heat and stir in the flour and sugar mixture with a wooden spoon; this may take some time, but be patient and keep stirring until you have a pan full of evenly mixed crumbles. Set aside to cool for 5 to 10 minutes.
3. When the crumbs are cool enough to handle, transfer about 2 cups of the crumbs to a 9 1/2- to 10-inch deep-dish pie pan. Press them into the bottom and up the sides of the pan. Reserve the remaining crumbs.
4. Preheat oven to 350º F.
5. For the Fruit Filling: In a large bowl, mix together the rhubarb, strawberries, sugar, lemon juice, flour, cardamom, and ginger; allow to stand for 10 minutes.
6. Turn the filling into the pie shell and level it with the back of a spoon. Crumble the reserved crust mixture over the pie evenly, and press it down gently with your hand.
7. Place the pie in the center oven rack and bake for 30 minutes. Rotate the pie pan 180 degrees and immediately turn the heat down to 325º F. The front of the pie pan will now face the back of the oven. Slip a piece of foil onto the rack below the pie to catch any drips.
8. Bake for an additional 40 to 50 minutes, until the topping is golden brown and the juices bubble thickly up around the edges of the crust.
9. Remove from oven to a rack, and allow to cool at least 2 hours before serving. (This is important–the filling thickens up as it cools. If you try to cut into it before it is at least just barely warm, it will fall apart. This pie is excellent made the day before, as the flavors meld.
Excerpted from Pies, by Ken Haedrich. (c) 2005, used by permission from the Harvard Common Press.
Recipe and text copyright Beth Hensperger 2014
Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.