Rhubarb Crumble Pie
1 round of pie dough for a single-crust 9-inch pie
1/2 cup all-purpose flour
1/4 cup finely chopped almonds or almond meal
1/3 cup lightly packed brown sugar
1/2 teaspoon fine salt
4 tablespoons chilled unsalted butter (cut into small pieces)
3 pounds fresh rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
1/4 cups granulated sugar
1 tablespoon lightly packed lemon zest
2 tablespoons cornstarch
Roll out the pie dough and put it into a pie plate. Chill the pie shell in the refrigerator for 30 minutes.
In a small mixing bowl, whisk the flour, almonds, brown sugar, and 1/4 teaspoon salt. Work in the butter until the dry ingredients are incorporated into the butter and large clumps form. Cover and place in the refrigerator.
Place an oven rack in the middle of the oven, place a large sheet of foil on the bottom of the oven, and preheat the oven to 375°F.
In a large mixing bowl, combine the rhubarb, sugar, cornstarch and remaining 1/4 teaspoon salt. Toss well to evenly coat the rhubarb with the dry ingredients. Let sit for 15 minutes, then transfer this mixture to the chilled pie shell. Do not skip this step - it prevents the pie from being soggy.
Scatter the crumble mixture evenly over the top of the pie.
Place the pie in the oven. Bake until the topping is bubbling and the crust is browned, about one hour. If the crust browns too quickly, cover loosely with foil. Cool completely before serving.
1/2 cup all-purpose flour
1/4 cup finely chopped almonds or almond meal
1/3 cup lightly packed brown sugar
1/2 teaspoon fine salt
4 tablespoons chilled unsalted butter (cut into small pieces)
3 pounds fresh rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
1/4 cups granulated sugar
1 tablespoon lightly packed lemon zest
2 tablespoons cornstarch
Roll out the pie dough and put it into a pie plate. Chill the pie shell in the refrigerator for 30 minutes.
In a small mixing bowl, whisk the flour, almonds, brown sugar, and 1/4 teaspoon salt. Work in the butter until the dry ingredients are incorporated into the butter and large clumps form. Cover and place in the refrigerator.
Place an oven rack in the middle of the oven, place a large sheet of foil on the bottom of the oven, and preheat the oven to 375°F.
In a large mixing bowl, combine the rhubarb, sugar, cornstarch and remaining 1/4 teaspoon salt. Toss well to evenly coat the rhubarb with the dry ingredients. Let sit for 15 minutes, then transfer this mixture to the chilled pie shell. Do not skip this step - it prevents the pie from being soggy.
Scatter the crumble mixture evenly over the top of the pie.
Place the pie in the oven. Bake until the topping is bubbling and the crust is browned, about one hour. If the crust browns too quickly, cover loosely with foil. Cool completely before serving.
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