Rhubarb Crumble Pie

Name: Rhubarb Crumble Pie
Yield: Makes one 9-inch pie
Ingredients: All-purpose flour, for dusting; 1/2 recipe Pâte Brisée (page 322); 1 3/4 pounds rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces (about 6 cups); 1 cup sugar; 2 tablespoons cornstarch; Pinch of salt; Crumble Topping (recipe follows); 3/4 cup all-purpose flour; 1/3 cup packed light brown sugar; 3 tablespoons granulated sugar; Pinch of salt; 6 tablespoons cold unsalted butter, cut into small pieces; (makes 2 1/2 cups)

January 24, 2012

Rhubarb shines in this scrumptious dessert. For the filling, the rhubarb is simply tossed with sugar, salt, and a bit of cornstarch. The topping can be used on any single-crust fruit pie, or on a crumble itself, naturally. Make a few extra batches and store them in the freezer for convenience; they’ll keep up to six months in airtight containers. This pie is best enjoyed the day after it’s baked; try it alone or with a scoop of vanilla (or strawberry) ice cream.

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