I had planned for a lazy Sunday – a load of laundry, a little time in the studio, a walk around the neighborhood with my camera. My game plan drastically changed when I discovered that one of the vendors on 9th Street had rhubarb. Around these parts, rhubarb has a short window of availability, so when I find it – I stock up and make pie!
For the crust:
- 1 1/3 cups flour
- 1/2 teaspoon salt
- 1 stick butter, cold and cut up into 8 pieces
- 1/4 cup ice water
1. In the bowl of a food processor combine flour, salt, and butter, pulse until mixture looks like course crumbs. Add ice water slowly, pulsing until the mixture begins to clump. Place dough in a plastic bag, work to form a ball, flatten into a disk, and chill for an hour.
2. Place pie dough on a lightly floured work surface; roll into a 12-inch circle. Ease dough into a 9-inch pie plate. Turn edges under; flute.
For the filling:
- 2 Granny Smith Apples, peeled, cored, and thinly sliced
- 1 1/2 cups sliced rhubarb
- 2 cups sliced strawberries
- 1 cup granulated sugar
- 3 tablespoons flour
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
1. Preheat oven to 425º. Place apples, rhubarb, and strawberries into a large bowl. Add granulated sugar, flour, salt, cinnamon and toss.
2. Spoon mixture into prepared pie shell.
For the topping:
- 1/2 cup plus 2 tablespoons flour
- 1/2 cup light brown sugar, packed
- 6 tablespoons cold butter, cut into small pieces
- pinch of salt
- 1/2 cup chopped walnuts
1. In a medium bowl combine flour, brown sugar, butter, and salt. With a pastry blender or a fork, cut the butter into the flour mixture until it resembles coarse meal. Stir in the walnuts, and sprinkle evenly over the pie.
2. Place pie on a baking sheet and bake at 425º for 15 minutes. Then reduce the temperature to 375º for an additional 30 minutes. Let pie cool on a rack for at least 30 minutes before slicing.
3. Grab a fork and dig in!