Rhubarb Crum­ble Pie

Savour - - SCRUMPTIOUS SUMMER RECIPES - Sub­mit­ted by Chef Ste­wart Glynes, The Bench Mar­ket, Pen­tic­ton

PIE CRUST

3 cups un­bleached white flour 1 cup white sugar 1/2 cup cold but­ter

1 egg splash of wa­ter

RHUBARB FILL­ING

1 1/2 lbs fresh rhubarb

1 cup white sugar 2 tbsp vanilla paste *You may sub­sti­tute vanilla ex­tract if

vanilla paste is not avail­able 1/4 cup un­bleached white flour

pinch of salt

CRUM­BLE TOP­PING

1 cup oats 1 cup un­bleached white flour 1 cup brown sugar 1/2 cup cold but­ter 1/2 cup whole al­monds 1 tbsp cin­na­mon

pinch of salt Com­bine the flour and sugar in a bowl. Mix in the but­ter us­ing your hands to form a sand-like tex­ture. Add the egg and wa­ter. Mix un­til the dough comes to­gether and then knead gen­tly. But­ter a pie dish. Roll dough into a shape slightly larger than the pie dish. Place dough in the dish al­low­ing it to drape over the rim. Wash rhubarb and cut into small pieces. Toss with re­main­ing fill­ing in­gre­di­ents and add to pie dish. Com­bine the oats, flour, salt and brown sugar in a bowl. Mix in the but­ter us­ing your hands un­til the mix­ture has a sand-like tex­ture. Add the al­monds and cin­na­mon, toss gen­tly. Place crum­ble top­ping evenly over rhubarb fill­ing and press down slightly. Fold edges of the pas­try back onto crum­ble and brush the pas­try with a whisked egg. Bake in 350° F oven for 1 hour or un­til golden brown. Let rest be­fore cut­ting.

NOTE

All ovens are slightly dif­fer­ent so check the pie af­ter 45 min­utes to see if juices are bub­bling up and vis­i­ble on the edges. Best served with scotch vanilla ice cream. En­joy!

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