Strawberry Rhubarb Crumb Pie

I have a confession to make. Although I am well known as a lover of all things pie, up until this May I had never actually tasted a Strawberry Rhubarb Pie. Shocking, I know.
My first taste of this classic was at the Old Ebbit Grill in Washington. They had a selection of desserts featuring local strawberries that could not be resisted.

After one bite I knew I had found a new love. The tart rhubarb and sweet strawberries combined to make a perfect almost jam like filling. I wanted more. So as soon as the first local strawberries appeared, I went out and bought a basket. I paid top dollar for these berries ($7 for a litre) but it was totally worth it.

Using Anna Olson’s recipe, I baked my first Strawberry Rhubarb Pie. The crust was crisp and flaky on the edges, but the base got a little soggy. Next time I think I’ll blind bake the crust for a few minutes before adding the filling. The filling was delicious, sweet and tart, just like the slice I had in Washington. Be sure the pie is completely cooled before slicing to ensure that the filling has set.

Strawberry Rhubarb Pie
Adapted slightly from here.

Crust

  • 1 1/4 cup all purpose flour
  • 1/4 tsp salt
  • 1/4 cup cold butter, grated
  • 1/4 cup cold shortening, grated
  • 1 tbsp lime juice
  • 3 to 5 tbsp ice cold water

Filling

  • 4 cups rhubarb, chopped
  • 2 cups strawberries, sliced
  • 1 cup sugar
  • 3 tbsp cornstarch
  • 1/2 tsp cardamom
  • 1/4 tsp ginger
  • pinch of salt

Crumble Topping

  • 1/4 cup unsalted butter
  • 2/3 cup all purpose flour
  • 1/2 cup sugar
  • 1/4 tsp cardamom
  • pinch of salt
  1. Make the pie crust. In a large bowl mix the flour and salt together. Using a pastry cutter or your finger tips, cut the butter and shortening into the flour until pea sized pieces of butter and shortening are formed. Add the lime juice and 3 tablespoons of ice water. Stir with a fork until the dough comes together, adding more ice water if necessary. Form the dough into a disk, cover with plastic wrap and refrigerate for 30 minutes. Once chilled, roll out the dough till 1/4 inch thick and large enough to fill a 9 inch pie plate. Place the dough in the pie plate, trim the edges and chill for another 30 minutes. 
  2. Make the filling. While the dough is chilling, mix all the filling ingredients together in a large bowl. Let sit for 30 minutes then pour into to prepared pie crust. 
  3. Make the crumb topping. In a small saucepan, brown the butter. In a small bowl mix the flour, sugar, cardamom and salt together. Pour the browned butter over the flour mixture and stir together. Pour the crumb topping over the pie filling. 
  4. Bake the pie at 400F for 20 minutes, then lower the temperature to 350F and continue baking for another 40 minutes, until the bubbles. The pie may leak, so place a baking sheet underneath the pie plate to avoid a messy oven. 
  5. Let the pie chill completely before serving (at least 3 hours)
Enjoy!

Apple Cinnamon Cookies with Brown Butter Icing

When tragedy strikes we feel the need to do something, anything, to make it better. Sometimes there are no actions that can be taken. All we can do is be there to comfort each other. The only thing that can make things better is time.

Comfort can come in many forms; kind words, a hug, or even a cookie (or two) with a tall glass of milk. These cookies were adapted from Martha Stewart’s Pumpkin cookies. I substituted unsweetened apple sauce for the pumpkin puree. Since apple sauce is much thinner than pumpkin puree, I strained the sauce with a coffee filter to get a thicker consistency. You could also try cooking the sauce down.

The cookies have a very cake like texture. The apple flavour came through very well, and was wonderfully complemented by the brown butter icing. One note on the icing, make sure to whip it well otherwise the butter will separate.

Apple Cinnamon Cookies with Brown Butter Icing

Makes approx. 48 cookies

  • 2 3/4 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 1/4 tsp ginger
  • 3/4 tsp nutmeg
  • 3/4 cup unsalted butter, softened
  • 1 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups unsweetened apple sauce, strained
  • 3/4 cup evaporated milk
  • 1 tsp vanilla extract
  1. Preheat the oven to 375 F. Line two baking sheets with parchment. Set aside.
  2. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and spices together. Set aside.
  3. In a large bowl, beat the butter and sugars together until light and fluffy (about 3 minutes with an electric mixer). Mix in the eggs, followed by the apple sauce, evaporated milk, and vanilla. Add the flour, mixing till well combined. The batter will be quite thin.
  4. Spoon the dough onto the prepared baking sheets, making cookies approximately 1 inch rounds, spaced 1 inch apart.
  5. Bake for 12 to 15 minutes, until the bottoms are lightly browned and the tops spring back when pressed. Let cool completely on a wire rack before icing.

Brown Butter Icing

  • 4 cups powdered sugar, sifted
  • 10 tbsp unsalted butter
  • 1/4 cup evaporated milk
  • 2 tsp vanilla
  1. Put the powdered sugar in a mixing bowl, set aside.
  2. In a medium saucepan melt the butter over medium heat. Cook, stirring occasionally until the butter becomes golden brown and smells nutty. Pour the melted butter over the powdered sugar, making sure to scrape the brown butter bits in as well. Add the evaporated milk and vanilla. Beat with an electric mixer until smooth. Use to ice cooled cookies.

Enjoy!