Recipe by Battle in Seattle
Combining all sorts of ideas, this makes my ideal pie. I can't believe I'm actually sharing the recipe--swore I never would. My husband begs me to make it, and every time I do for company, potlucks, etc.--there's never a scrap left. I'm sure it would make good leftovers. . . Try my All Butter Pie Crust (Pastry) recipe with this one--it holds up very well with the "wet" filling.
- 3 cups fresh strawberries, hulled and sliced thick
- 3 cups fresh rhubarb, sliced 1/4-inch thick (about 3/4 lb.)
- 3⁄4 cup granulated sugar
- 1 teaspoon orange zest
- 2 teaspoons lemon juice
- 1⁄4 teaspoon vanilla extract
- 1 dash allspice
- 4 tablespoons quick-cooking tapioca
- 2 tablespoons unsalted butter, cut into 1/4-inch dice
- 1 nine-inch pie crust, unbaked
- 1 cup flour
- 1⁄3 cup brown sugar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon nutmeg
- 6 tablespoons unsalted butter, cold and cut into 1/2-inch dice
- 1⁄2 cup sliced almonds, toasted
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Form pie crust in 9-inch pan; refrigerate while preparing the rest of ingredients.
- In a large mixing bowl, gently toss strawberries through tapioca, and let rest for five minutes. While resting, prepare streusel.
- In a small food processor or with a pastry blender, mix flour, brown sugar, nutmeg and salt. Briefly pulse or blend butter into flour mixture to get pea-sized lumps of butter. Add almonds, and pulse/blend one or two more seconds to slightly break up almonds. Set aside.
- Pour pie filling into pie crust; dot with 2 TBS. butter. Sprinkle streusel topping evenly on top of filling.
- Place pie on baking sheet and bake at 400 for 25 minutes. Remove pie from oven, reduce temperature to 350 degrees, then wrap crust edge with foil to prevent over-browning. Bake 40-45 minutes more, or until streusel is golden brown and filling has begun to bubble through spots around the middle of pie.
- Remove from oven and let cool at least two hours before serving.
- (The pie does seem a little "low" when you first assemble, but it puffs/rises towards the end of baking. Don't try to compensate by adding more filling, or you'll have a mess!).