Claire's Rhubarb Pie with Crumble Topping

May 30, 2013 10:24 PM
 
Claire's Rhubarb Pie with Crumble Topping

From the kitchen of: Claire Hodgkins, Perham, Maine

"This is my husband's favorite pie," Claire says. "It makes a wonderful treat when paired with vanilla ice cream, served warm or cold."

 

Crumble topping:

  • 3/4 cup all-purpose flour
  • 1/3 cup light brown sugar
  • 3 tablespoons granulated sugar
  • Pinch of coarse salt
  • 1/2 teaspoon cinnamon
  • 6 tablespoons cold butter, chopped up
  • 1/2 cup old-fashioned raw oatmeal
     

Directions: Put all ingredients except the oatmeal in a blender and blend to a mealy consistency. Pour into a bowl and add the oatmeal. Mix together. Place in the refrigerator, covered, until ready to top the pie.
 

Filling:

  • 6 cups rhubarb, cut into 3/4-inch pieces (about 1-3/4 lbs.)
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon allspice
  • Pinch of coarse salt
  • Juice of one orange
     

Directions: Mix ingredients together and pour into your favorite unbaked pie shell that has been chilled for 1 hour. Put the topping on. Place pie on a foil-covered baking sheet. Put the baking sheet (and pie) on the bottom rack of a preheated 400-degree oven, then turn the oven down to 375 degrees. Bake for 1-1/2 hours. You may need to shield the crust to prevent burning.

 

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