Thursday, June 3, 2010

Gonna Make A Pie

     Summer is pie season to me. There is nothing like a fresh, just out of the oven, summer fruit pie.  Although I happily make apple pie in the fall, my closest friend and I have a special summer tradition of making pies together in her weekend house on Cape Cod.  We started out this Memorial Day weekend wanting to make a strawberry-rhubarb pie, but ultimately ended up with this crisp (got lazy about the crust).  Apparently fresh rhubarb is more popular than either of us imagined, because she had to scour the upper Cape to find some.  Delicious strawberries were a lot easier to come by. This is a fairly simple recipe, and the tartness of the rhubarb plays so nicely with the exceptionally sweet local strawberries.  We doubled the amount of topping- personal taste, but it worked well here.   Next up- July 4th and peach pie.

Strawberry-Rhubarb Crisp with Cardamon and Nutmeg from Bon Appetit, March, 2005

½ cup old-fashioned oats
½ cup all purpose flour
½ cup packed golden brown sugar
1/3 cup sliced almonds
¼ teaspoon ground nutmeg
generous pinch of salt
6 tablespoons chilled unsalted butter cut into ½ inch cubes

5 cups ½ inch thick slices fresh rhubarb (from about 2 pounds)
2 cups halved fresh strawberries
¾ cup sugar
1/3 cup orange juice
2 tablespoons all purpose flour
1 ½ teaspoons grated orange peel
½ teaspoon ground cardamon
¼ teaspoon nutmeg

For topping: Mix first 6 ingredients in a bowl or in a food processor. Add butter. Rub in with fingertips until moist clumps form or pulse until moist clumps form.

For filling: Preheat oven to 375 degrees.  Butter a 9 inch by 14 inch rectangular pan.  Combine all ingredients in large bowl. Stir to blend and then let stand about 15 minutes until juices form.  Put mixture into prepared pan and sprinkle topping evenly over fruit mixture.  Bake until topping is golden brown and crisp is bubbling thickly around the edges, about 45 minutes.  Serve with ice cream or whipped cream.  Makes 6-8 servings.   ((post by Susan))


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