My apologies – I haven’t been posting as much recently – time-consuming changes are afoot in my house, specifically meaning a move across town (and technically to a different state, but state lines are quite blurry in the NYC area, so moving to a different state won’t really count until the inevitable day I’m held hostage at the DMV changing my driver’s license). We’ll move in two weeks, and we’ve found our new apartment, signed all the pertinent papers, and now are just trying to schedule out the movers and all the pesky little details that accompany any move. Our new place is about the same size as our current one, square footage wise, but a completely different layout. So some swapping of furniture is in order, plus rethinking some of the wall décor.
I hope to be a better blogger for the summer than I have been this spring. I’m a bit disappointed to have only gotten in one rhubarb recipe before its season begins to wane, but this pie is so much better than nothing, and I’m very happy the one recipe I made was such a beauty.
When it comes to fruit pies, I tend to not play favorites between crumble toppings and top crusts – both please my palate. But I was very intrigued to find a recipe that included pistachios in said crumble. If I’m ever forced to pick a favorite nut, it’ll be a toss-up between pecans and pistachios, so this recipe was right up my alley. And I thought the pistachios played very well with the flavor of the strawberries in particular.
All in all, just a superb pie. The flavor combination of strawberries and rhubarb is a classic for good reason, and here they are nestled in a flaky crust (though feel free to sub in your own recipe if you have a favorite) and then topped with a crunchy crumble laced with pistachios that popped against the fruit’s sweetness. The thickness of the filling was perfect, as it held together and didn’t run all over the place (such a fruit pie pet peeve of mine!). I hope you enjoy it!
Source: The Boozy Baker by Lucy Baker
1 ½ cups all-purpose flour
1 tbs granulated sugar
¼ tsp salt
1 stick (8 tbs) unsalted butter, well chilled and cut into ½-inch cubes
1 tbs vodka
4-8 tbs ice water
1 ¼ lbs. fresh rhubarb, trimmed and chopped
1 cup granulated sugar
½ tsp ground cinnamon
½ cup strawberry liqueur, or a fruity port wine
¼ cup cornstarch
½ cup strawberries, hulled and sliced
½ cup all-purpose flour
2/3 cup rolled oats
¼ cup granulated sugar
¼ cup packed brown sugar
¼ tsp ground cinnamon
¼ tsp salt
¾ cup chopped unsalted pistachios
7 tbs unsalted butter, diced
For the CRUST: combine the flour, sugar, and salt in a large bowl. Add the butter and use a pastry blender or two forks to work the fat into the flour mixture. The butter should be the size of peas. Sprinkle the vodka over the flour mixture, then sprinkle 4 tbs water over. Using a rubber spatula, work the liquid into the flour mixture, adding more water 1 tbs at a time as needed to get the dough to just come together. Use your hands to work the dough into a ball, getting the last little scraggles of flour in the bottom of the bowl, and then flatten it into a disc. Wrap in plastic wrap and refrigerate at least 30 minutes.
On a floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch regular pie plate and fold the edges under, then crimp the edges decoratively with your fingers or a fork. Put in the refrigerator while preparing the filling.
For the FILLING: combine the rhubarb, sugar, and cinnamon in a medium sauce pot. Cook over medium heat until the rhubarb begins to soften and the sugar dissolves, about 5 minutes.
Meanwhile, combine the strawberry liqueur and cornstarch and stir until smooth. Add it to the rhubarb mixture and bring to a boil, stirring constantly until thickened, no more than 5 minutes (this took me about 2 minutes – watch it carefully). Remove from the heat, transfer to the refrigerator and let it cool and chill for about 30 minutes.
For the CRUMBLE TOPPING: combine the flour, oats, sugar, brown sugar, cinnamon, salt, and pistachios in a medium bowl. Cut in the butter using either your pastry blender or two forks until it forms coarse crumbs. Set aside.
Preheat your oven to 375 F. Remove the crust and the rhubarb mixture from the refrigerator. Stir the strawberries into the rhubarb mixture, then pour into the pie crust. Sprinkle with the crumb topping (you likely won’t need all of it), then place the pie plate onto a baking sheet. Place the baking sheet in the oven and bake for 30-35 minutes, or until the crust is crisp and golden and the filling is bubbling. Let cool for a bit, then slice into wedges and serve. Keep in the refrigerator topped with aluminum foil.