Crumb Top Rhubarb Pie
Rhubarb pie with a crumble topping makes for a delicious seasonal dessert. Use fresh or frozen rhubarb–either will work!
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Ingredients
Crust
1 cup all-purpose flour
1
4 teaspoon salt 3 cup cold3 to 4 tablespoons cold water
Filling
1 cup sugar
1
3 cup all-purpose flour1
2 teaspoon ground cinnamon1
4 teaspoon ground nutmeg1
4 teaspoon salt 2 pounds) 1/2-inch slices fresh rhubarbTopping
1
2 cup all-purpose flour1
3 cup sugar 4 cup coldHow to make
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STEP 1
Heat oven to 375°F.
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STEP 2
Combine 1 cup flour and 1/4 teaspoon salt in bowl; cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
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STEP 3
Shape dough into ball; flatten slightly. Roll out on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
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STEP 4
Combine all filling ingredients except rhubarb in bowl. Add rhubarb; toss until well coated. Spoon into prepared crust. Set aside.
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STEP 5
Combine 1/2 cup flour and 1/3 cup sugar in bowl; cut in 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle mixture over rhubarb. Cover edge of crust with 2-inch strip aluminum foil. Bake 50-60 minutes or until topping is golden brown and filling bubbles around edges. Remove aluminum foil during last 10 minutes, if desired.
Tip #1
Rinse fresh rhubarb stalks to remove dirt. Trim off ends and remove any stringy pieces before slicing.
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