Post by Chris in NM on Apr 30, 2009 7:13:57 GMT -6
CRUMB TOP RHUBARB PIE T & T
Crust Ingredients:
• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 1/3 cup cold LAND O LAKES® Butter*
• 3 to 4 tablespoons cold water
Filling Ingredients:
• 1 1/4 cups sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 cups sliced 1/2-inch fresh rhubarb
• 1/3 cup chopped pecans, if desired – I omitted
Topping Ingredients:
• 1 cup all-purpose flour
• 2/3 cup sugar
• 1/2 cup cold LAND O LAKES® Butter*
Heat oven to 400°F. Combine 1 cup flour and salt in large bowl; cut in 1/3 cup butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly. Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
Combine all filling ingredients except rhubarb and pecans in large bowl. Add rhubarb; toss until well coated. Spoon into prepared crust; sprinkle with pecans, if desired. Set aside.
Combine 1 cup flour and 2/3 cup sugar in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Sprinkle mixture over rhubarb. Cover edge of crust with 2-inch strip aluminum foil. Bake for 50 to 60 minutes or until topping is golden brown and filling bubbles around edges. Remove aluminum foil during last 10 minutes, if desired. *Substitute LAND O LAKES® Soft Baking Butter with Canola Oil. Yield: 8 servings
Crust Ingredients:
• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 1/3 cup cold LAND O LAKES® Butter*
• 3 to 4 tablespoons cold water
Filling Ingredients:
• 1 1/4 cups sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 cups sliced 1/2-inch fresh rhubarb
• 1/3 cup chopped pecans, if desired – I omitted
Topping Ingredients:
• 1 cup all-purpose flour
• 2/3 cup sugar
• 1/2 cup cold LAND O LAKES® Butter*
Heat oven to 400°F. Combine 1 cup flour and salt in large bowl; cut in 1/3 cup butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly. Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
Combine all filling ingredients except rhubarb and pecans in large bowl. Add rhubarb; toss until well coated. Spoon into prepared crust; sprinkle with pecans, if desired. Set aside.
Combine 1 cup flour and 2/3 cup sugar in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Sprinkle mixture over rhubarb. Cover edge of crust with 2-inch strip aluminum foil. Bake for 50 to 60 minutes or until topping is golden brown and filling bubbles around edges. Remove aluminum foil during last 10 minutes, if desired. *Substitute LAND O LAKES® Soft Baking Butter with Canola Oil. Yield: 8 servings