Deep Dish Rhubarb Pie with Crumb Topping

Joel Fernandes

ingredients

Topping

2/3 cup plus 2 tablespoons rolled oats
1/2 cup all purpose flour
1/2 cup firmly packed golden brown sugar
1/4 teaspoon cinnamon
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces

Filling

3/4 pound rhubarb, sliced 1/2 inch thick on sharp diagonal (3 1/2 to 4 cups)
2 1-pint baskets strawberries, hulled, halved
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg

directions

Topping

Increase oven temperature to 375°F. Combine 2/3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats.

Filling

1
Mix rhubarb, strawberries, sugar, cornstarch, cinnamon, and nutmeg in heavy large saucepan. Let stand 30 minutes. Bring to boil over medium heat, stirring constantly. Reduce heat and simmer until juices thicken, about 3 minutes.
2
Pour filling into prepared crust. Cover with topping. Bake 20 minutes. (If using pastry leaves, remove pie from oven and quickly arrange leaves around edge, overlapping slightly. Brush leaves with glaze.) Bake until topping and leaves are golden and juices bubble, about 15 minutes longer. Cool on rack. Serve warm or at room temperature.

Source: Joel Fernandes