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May 16 / sara

Raspberry-Rhubarb Crumble Pie

Over Mother’s Day weekend at my sister’s house, I made the Good Neighbor Cookbook’s Raspberry-Rhubarb Crumble Pie. Luckily she had a copy or two lying around (thanks, Sis!). I just needed something special to bake for my mom.

Since it was springtime in Northern California, strawberries became the star attraction….relegating the raspberries to later in the season. Because the strawberries were so sweet, I cut down the sugar to 3/4 cup. As a side note, I broke up the recipe into two days and made the crust and crumble topping the night before Mother’s Day. And the morning of I baked it fresh, with the help of my nephew Ward who expertly hulled and quartered the strawberries for the filling. P.S. this makes for a great dessert…breakfast…and afternoon snack!

Raspberry-Rhubarb Crumble Pie
Prep time: 45 minutes
Total time: 4 hours (includes cooling time)
Serves 8

Crust
1¼ cups all-purpose flour, spooned and leveled
2 teaspoons sugar
½ teaspoon kosher salt
½ cup (1 stick) cold unsalted butter, cut into small pieces
3 to 4 tablespoons ice-cold water

Crumble Topping
¾ cup all-purpose flour, spooned and leveled
¼ cup sugar
2 teaspoons grated fresh ginger
½ cup (1 stick) cold unsalted butter, cut into small pieces

Filling
1 pound rhubarb, cut into ½-inch pieces
12 ounces fresh raspberries
1 cup sugar
3 tablespoons all-purpose flour, spooned and leveled

Preheat the oven to 400°F with the rack in the lowest position. For the crust, in the bowl of a food processor, pulse the flour, sugar, and salt. Add the butter and pulse until large, pea-size clumps form. Add 3 tablespoons of the water. Pulse a few times, until the dough holds
together when squeezed (if necessary, add 1 more tablespoon of water and pulse twice more). Turn the dough (it will be crumbly) out onto a work surface and gather together. Shape into a disk, wrap with plastic wrap, and refrigerate for at least 20 minutes.
For the crumble topping, in the bowl of the food processor (no need to wash), pulse the flour, sugar, and ginger. Add the butter and pulse until crumbly and it holds together when squeezed. Transfer to a bowl and refrigerate until ready to use.
For the filling, in a large bowl, toss together therhubarb, raspberries, sugar, and flour.
On a floured work surface, roll the dough to ¹⁄8 inch thick and 12 inches in diameter. Transfer to a 9-inch pie plate, fold the edges under, and crimp. Fill the shell with the fruit filling and sprinkle with the crumble topping. Place the pie on a baking sheet and bake until the top is golden and the fruit is bubbling, 55 to 60 minutes. Transfer to a wire rack to cool for at least 2 hours before slicing.

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