Pink and Green Summer Pie
Happy August! I love this month, and not only because it's my birthday month. The weather is starting to cool off in Santa Fe, with lots of impressive thunderstorms and beautiful morning skies lately, and school is starting this week. While summer is definitely still in full-swing, I've already observed the hint of fall colors on some trees, previewing the season ahead. My softball team had our final game of the season last week, and my favorite summer tradition of Music on the Hill wrapped up a few weeks ago. Later this month I'm looking forward to seeing La Boheme at the Santa Fe Opera!
Some of my favorite flavors of summer are berries and rhubarb, especially when I can find ingredients at the local farmers' market. This Pink and Green pie is a festive and flavorful combination of sweet strawberries, tart rhubarb, and crunchy pistachios, but my favorite part might be the oatmeal crumble on top! Jaycob enjoyed it with cool whip (which, in my opinion, is not a real food), and I love it warmed up with cold vanilla bean ice cream on top. To each her own! Enjoy!
Pink and Green Summer Pie
From The Boozy Baker recipe book
Ingredients:
For the Crust:
1 1/2 cups flour
1 tablespoon sugar
1/4 tsp salt
1 stick unsalted butter, chilled and cut into small cubes
1 tablespoon vodka or gin (I used vodka)
2-4 tablespoons ice water
For the Filling:
1 1/4 pounds fresh rhubarb, chopped
1 cup sugar
1/2 tsp cinnamon
1/2 cup berry liqueur (I used port instead)
1/4 cup cornstarch
1/2 cup strawberries, chopped
For the Crumb Topping:
1/2 cup flour
2/3 cup rolled oats
1/4 cup sugar
1/4 cup light brown sugar
1/4 tsp cinnamon
1/4 tsp salt
3/4 cup chopped unsalted pistachios
7 tablespoons unsalted butter, diced
Directions:
1. To make the crust, combine the flour, sugar and salt in a food processor and pulse to combine. Add the butter, and pulse until coarse. Add the ice water, 1 tablespoon at a time, and pulse until the dough comes together in large clumps. Gather the dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes. Then roll the dough into a 12-inch circle on a floured surface. Transfer to a pie plate and crimp the edges with a fork. Put crust in freezer while preparing the filling.
2. To make the filling, combine the rhubarb, sugar and cinnamon in a large saucepan. Cook over medium heat until the rhubarb begins to soften and the sugar dissolves, about 5 minutes. Meanwhile, combine the berry liqueur and cornstarch and stir until smooth. Add to the rhubarb mixture and bring to a boil, stirring constantly until thickened, about 5 minutes. Remove from heat, transfer to the refrigerator, and cool for 30 minutes.
3. To make the crumb topping, combine the flour, oats, sugar, brown sugar, cinnamon, salt and pistachios in a medium bowl. Cut in the butter until it forms coarse crumbs. Set aside.
4. Preheat the oven to 375 degrees and position rack in the lower third. Stir the strawberries into the rhubarb mixture, then pour the mixture into the crust. Sprinkle with the crumb topping and bake for 30 to 35 minutes, or until the crust is crisp and golden and the fruit is bubbling. Enjoy!
Some of my favorite flavors of summer are berries and rhubarb, especially when I can find ingredients at the local farmers' market. This Pink and Green pie is a festive and flavorful combination of sweet strawberries, tart rhubarb, and crunchy pistachios, but my favorite part might be the oatmeal crumble on top! Jaycob enjoyed it with cool whip (which, in my opinion, is not a real food), and I love it warmed up with cold vanilla bean ice cream on top. To each her own! Enjoy!
Pink and Green Summer Pie
From The Boozy Baker recipe book
Ingredients:
For the Crust:
1 1/2 cups flour
1 tablespoon sugar
1/4 tsp salt
1 stick unsalted butter, chilled and cut into small cubes
1 tablespoon vodka or gin (I used vodka)
2-4 tablespoons ice water
For the Filling:
1 1/4 pounds fresh rhubarb, chopped
1 cup sugar
1/2 tsp cinnamon
1/2 cup berry liqueur (I used port instead)
1/4 cup cornstarch
1/2 cup strawberries, chopped
For the Crumb Topping:
1/2 cup flour
2/3 cup rolled oats
1/4 cup sugar
1/4 cup light brown sugar
1/4 tsp cinnamon
1/4 tsp salt
3/4 cup chopped unsalted pistachios
7 tablespoons unsalted butter, diced
Directions:
1. To make the crust, combine the flour, sugar and salt in a food processor and pulse to combine. Add the butter, and pulse until coarse. Add the ice water, 1 tablespoon at a time, and pulse until the dough comes together in large clumps. Gather the dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes. Then roll the dough into a 12-inch circle on a floured surface. Transfer to a pie plate and crimp the edges with a fork. Put crust in freezer while preparing the filling.
2. To make the filling, combine the rhubarb, sugar and cinnamon in a large saucepan. Cook over medium heat until the rhubarb begins to soften and the sugar dissolves, about 5 minutes. Meanwhile, combine the berry liqueur and cornstarch and stir until smooth. Add to the rhubarb mixture and bring to a boil, stirring constantly until thickened, about 5 minutes. Remove from heat, transfer to the refrigerator, and cool for 30 minutes.
3. To make the crumb topping, combine the flour, oats, sugar, brown sugar, cinnamon, salt and pistachios in a medium bowl. Cut in the butter until it forms coarse crumbs. Set aside.
4. Preheat the oven to 375 degrees and position rack in the lower third. Stir the strawberries into the rhubarb mixture, then pour the mixture into the crust. Sprinkle with the crumb topping and bake for 30 to 35 minutes, or until the crust is crisp and golden and the fruit is bubbling. Enjoy!
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| Chopping the rhubarb |
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| Berry-licious! |
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| Mixing in the pistachio topping |
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| Pink and green |
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| Yum! |
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