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Ingredients Jump to Instructions ↓

  1. 7 tablespoons 105ml Butter

  2. 1 cup 198g / 7oz Sugar

  3. 1 cup 160g / 5.6oz Light brown sugar

  4. 1 Lemon - juiced

  5. 1 cup 62g / 2 1/5oz Flour - plus

  6. 1 tablespoon 15ml Flour

  7. 2 lbs 908g / 32oz Fresh rhubarb - trim root end,

  8. Peel and cut 1/4" thick

  9. 2 lbs 908g / 32oz Strawberries - hulled, sliced

  10. 1/4 cup 59ml Rum

  11. 1 cup 93g / 3 1/3oz Sliced almonds

  12. 1 Unbaked

  13. 10" pie shell - (see below)

  14. 8 Vanilla Bean Ice Cream

  15. Pie Dough

  16. 2 cups 125g / 4.4oz Flour

  17. 1 Salt

  18. 2/3 cup 131g / 4.6oz Lard

  19. 3 tablespoons 45ml Ice water - (to 4 tbsons)

Instructions Jump to Ingredients ↑

  1. In a mixing bowl combine the flour and salt. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Form the dough into 2 smooth balls. Wrap the dough in plastic wrap and refrigerate for 30 minutes. (Yields 2 pie doughs)

  2. Preheat the oven to 350 degrees.

  3. In a large saute pan, melt 3 tablespoons of the butter. Add the sugar, 1/2 cup of the brown sugar, lemon juice and 1 tablespoon of the flour. Stir the mixture for 1 minute, to dissolve the sugars. Add the rhubarb and cook for 4 to 6 minutes. Add the strawberries and continue to saute for 3 minutes. Add the rum and carefully flame the mixture. Saute for 1 minute. Mix thoroughly and remove from the heat. Cool the mixture.

  4. In a mixing bowl, combine the remaining butter, brown sugar, flour and sliced almonds. Using your hands, blend well, until the mixture resembles a crumb-like texture. Pour the rhubarb and strawberry filling into the pie shell. Sprinkle the crumb filling evenly over the fruit filling. Place the pie in the oven and bake for 45 minutes. Remove the pie from the oven. Let the pie cool before serving, about 10 minutes. Slice and serve warm with vanilla ice cream.

  5. This recipe yields 8 servings.

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