American Pie Council

2019 Amateur Entry

 

Rhubarb pie with a Strawberry on Top

Rhubarb Pie with a Strawberry on Top
David Harper
Lone Rock, WI
Fruit/Berry Division-

Crust
1 cup of Crisco
2 Cups of flour
2 teaspoons salt
10 Tablespoons ice cold water

Rhubarb Filling
5 cups rhubarb
1 ½ cups white sugar
¼ cup brown sugar
½ cup flour
pinch of cinnamon

Crumb topping
2/3 cup flour
2/3 cup oats
1/2 cup brown sugar
1 teaspoon cinnamon
pinch of salt
6 Tablespoons butter

Strawberry Layer
1 package frozen strawberries
1 cup water
1 cup sugar
2 Tablespoon lemon juice
¼ cup cornstarch mixed with ¼ water to make a slurry
4 cups fresh strawberries, cut up

Pre-heat oven to 425 degrees

Crust: Whisk the flour and the salt together in a large bowl. Add the Crisco and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Divide disk into two equal parts. Roll out one disk of dough big enough to fit into a pie plate, trim the edges to about one-inch overhang. Place into the refrigerator until ready to use. Wrap the other disk in plastic wrap and chill until later.

Rhubarb Filling: Combine all the ingredients in a bowl and pour into pie crust. Top with crumb topping in which you combine first five ingredients in a bowl. Cut in the butter until combined. Put on top of pie and bake at 425 for 15 minutes and then reduce temperature to 375 for another 40 minutes or until topping is browned and bubbling. Cool on wire rack to room temperature. Once cool, make strawberry topping.
Strawberry Layer: Combine frozen strawberries in a large saucepan. Add the water, sugar, and lemon juice. Cook over medium heat until mixture is thickened and bubbly. Mash the strawberries with a fork or potato masher. Add the cornstarch slurry at this point. Mixture with thicken very quickly. Remove from heat and run through a strainer to catch strawberry pulp and seeds. Cool until room temperature. Carefully fold in the 4 cups of fresh strawberries.

Assemble the pie: Place the strawberry mixture on top of the rhubarb pie. Top with decorative whipped cream if you wish.