My little girls favorite pie.
1 pint strawberries, stems cut out and berries cut in half
1 1/2 pounds rhubarb, rinsed, leafy ends removed, and cut into 1/2-inch slices; or tart apples, cut into 1/2-inch wedges
3 tablespoons unbleached all-purpose flour
2/3 cup sugar
1/2 teaspoon cinnamon
1 par-baked Flaky pie Crust
Shamey’s Crisp Topping
1/2 cup unbleached all-purpose flour
1/2 cup packed light-brown sugar
2 ounces (1/2 stick) cold unsalted butter, cut into 1/4-inch cubes
1/4 cup rolled oats
1/2 cup walnuts or pecans, coarsely chopped
Topping
1. Dump the flour and the brown sugar into the bowl of the food processor fitted with a metal blade, and pulse until they’re just integrated. Add the butter all at once, and use the pulse button to cut butter into flour. Stop pulsing when mixture is the texture of moist crumbs.
2. Remove the blade from food processor, and dump the crumbs into a big bowl. Add the oats and the nuts. Work them into the crumbs with your fingers until the topping is stuck together into big clumps. It should not be one whole ball of dough but more like . . . well, like crisp topping. Only not cooked.
1. Position your oven racks so that one is in the center, and preheat the oven to 375 degrees.
2. Toss the strawberries, rhubarb, flour, sugar, and cinnamon together in a big bowl. Dump this mixture into your par-baked pie shell. Using your fingers, sprinkle Shamey’s topping over the fruit, taking care to cover its entire surface area, especially around the edges.
3. Place the pie on the center rack in the oven, and bake for 35-40 minutes, or until you see fruit juices bubbling up through the topping and down around the sides of the tart. You may want to place a baking sheet under the tart before you bake it to catch the spilled juices.
4. Remove the pie from the oven, and set it on a wire rack to cool slightly.
1 pint strawberries, stems cut out and berries cut in half
1 1/2 pounds rhubarb, rinsed, leafy ends removed, and cut into 1/2-inch slices; or tart apples, cut into 1/2-inch wedges
3 tablespoons unbleached all-purpose flour
2/3 cup sugar
1/2 teaspoon cinnamon
1 par-baked Flaky pie Crust
Shamey’s Crisp Topping
1/2 cup unbleached all-purpose flour
1/2 cup packed light-brown sugar
2 ounces (1/2 stick) cold unsalted butter, cut into 1/4-inch cubes
1/4 cup rolled oats
1/2 cup walnuts or pecans, coarsely chopped
Topping
1. Dump the flour and the brown sugar into the bowl of the food processor fitted with a metal blade, and pulse until they’re just integrated. Add the butter all at once, and use the pulse button to cut butter into flour. Stop pulsing when mixture is the texture of moist crumbs.
2. Remove the blade from food processor, and dump the crumbs into a big bowl. Add the oats and the nuts. Work them into the crumbs with your fingers until the topping is stuck together into big clumps. It should not be one whole ball of dough but more like . . . well, like crisp topping. Only not cooked.
1. Position your oven racks so that one is in the center, and preheat the oven to 375 degrees.
2. Toss the strawberries, rhubarb, flour, sugar, and cinnamon together in a big bowl. Dump this mixture into your par-baked pie shell. Using your fingers, sprinkle Shamey’s topping over the fruit, taking care to cover its entire surface area, especially around the edges.
3. Place the pie on the center rack in the oven, and bake for 35-40 minutes, or until you see fruit juices bubbling up through the topping and down around the sides of the tart. You may want to place a baking sheet under the tart before you bake it to catch the spilled juices.
4. Remove the pie from the oven, and set it on a wire rack to cool slightly.
