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

ingredients:
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

A Two-Pie Party

I made a couple of pies for my husband's annual lab party at our house over the weekend. The local food co-op had their first supply of rhubarb in last week, so I stocked up and used half to make a Rhubarb Custard Pie. For the recipe, click here. I baked this one in a 10-inch pie dish at 400 for 43 min. I was disappointed that the edges came out borderline burned, but it was a tasty pie overall. The second pie was definitely the more popular, a Chocolate Pudding Pie. I think everyone had a piece - there was only a sliver left after the party (which I ate the following day). For the Chocolate Pudding Pie recipe, click here. As usual, I used regular graham crackers instead of chocolate, arrowroot starch instead of cornstarch, and didn't add any of the espresso to the whipped cream. So, it looks like I'm still keeping up with the one-pie-a-month output, BUT I do have plans to make a Rhubarb Peach Pie at the end of this week for my husband's birthday. Shhhh...it's a surprise. I'm still deciding whether it will be a two-crust pie or have a crumb topping.

Current Pie Tally: 111