Strawberry Rhubarb Pie With A Maple Crust
Albert Wood
Strawberry Rhubarb Pie with Maple Crust
Al Wood
20 minutes
45-55 minutes
Dessert
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
blank
- 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
blank
- 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.
blank
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.
blank
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.