Rhubarb Crumble Pie
3 cups unbleached white flour 1 cup white sugar 1/2 cup cold butter
1 egg splash of water
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
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.
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!