Strawberry Rhubarb Pie With A Maple Crust
Albert Wood
Strawberry Rhubarb Pie with Maple Crust
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Category
Dessert
Author:
Al Wood
Prep Time
20 minutes
Cook Time
45-55 minutes
If you've never had rhubarb with. maple, you're in for a treat. Every time this wonderful plant comes into season, we grab it up and make some of this fresh and delicious treat!
Ingredients
Filling—
- 1 pound rhubarb stalks, trimmed and sliced ½ inch thick
- ½ pound strawberries, hulled and quartered
-
½ cup Wood’s Maple Sugar
- 1 ½ tablespoons cornstarch
- 1 teaspoon vanilla extract
Topping—
- ¾ cup all-purpose flour
-
½ cup plus 2 tablespoons Wood’s Maple Sugar
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, cut into 1/2-inch cubes
- ¾ cup old-fashioned rolled oats
- ½ cup chopped pecans
Directions
Preheat the oven to 350°F.
Filling—
In a large bowl, combine the rhubarb, strawberries, Wood’s Maple Sugar, cornstarch, and vanilla. Stir until the fruit is evenly coated with the sugar mixture.
Transfer the fruit mixture to a 2-quart or 8-inch baking dish (no need to butter it) and set aside while you prepare the topping.
Topping—
In the bowl of a food processor, combine the flour, Wood’s Maple Sugar, and salt. Process until well combined, about 30 seconds.
Add the cold butter and pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within.
Transfer to a medium bowl and stir in the oats and chopped pecans.
Spoon the topping evenly over the fruit without packing it down.
Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown.
Cool for 20 minutes before serving.
Spoon into shallow bowls and serve with vanilla ice cream.
Recipe Note
Note: If your baking dish is shallow, place it on top of a foil-lined sheet pan to catch any spills that might bubble over the edges.
Freezer-friendly instructions—The crisp can be frozen tightly covered for up to 3 months. Before serving, reheat it, uncovered, in a 300°F oven until heated.