Wednesday, May 22, 2013

Peach Rhubarb Crumble Pie

This was my husband's birthday pie this year. I let him decide whether it would be a two-crust pie or a crumb-topped pie. Luckily, he went with crumb-topped, because I didn't have enough flour to make the two crusts. I should have upped the arrowroot starch to 5 T. The filling was a little soupy, but delicious just the same. Here's the recipe:

Peach Rhubarb Crumble Pie

pre-baked bottom crust
1 lb. rhubarb, sliced into 1/2" pieces
8 small yellow peaches, peeled and sliced
3/4 c. sugar
4 T. arrowroot starch

crumb topping:
3/4 c. flour
1/2 c. sugar
1/4 c. brown sugar, packed
3/4 c. chopped walnuts
6 T. unsalted butter, cut into small pieces
1/4 t. salt Mix all the filling in a large bowl. Pour into pre-baked crust. Mix crumb topping in a large bowl by rubbing it between your fingers until it is moist and crumbly. Heap topping onto pie. Bake at 350F for about 51 min. Pie filling should be gooey and rhubarb should be soft. Let cool somewhat and enjoy a warm slice.

Current Pie Tally: 112

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