Rhubarb Streusel Pie

Rhubarb Streusel Pie
Rhubarb Streusel Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • FOR THE FILLING

  • 1

    cup sugar

  • 3

    tbsp quick-cooking tapioca

  • 1/2

    tsp vanilla

  • 5

    cups 1/2-inch chunks trimmed fresh rhubard (about 2 pounds) or thawed frozen rhubarb

  • 2

    tbsp unsalted butter, cut into bits

  • FOR THE STREUSEL TOPPING

  • 1/4

    cup firmly packed light brown sugar

  • 1/2

    cup all purpose flour

  • 2

    tbsp unsalted butter, cut into bits

  • 1/4

    tsp cinnamon

  • 1/4

    cup finely chopped walnuts

  • Egg Wash made by beating 1 large egg with 1 tbsp water

  • 1/4

    about 1/4 cup red currant jelly, melted

Directions

Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch pie plate, and crimp the edge. Line the shell with foil, fill the foil with the rice, and bake the shell in the middle of a preheated 425 oven for 10 minutes. Remove the rice and boil carefully and bake the shell for 3 to 5 minutes more, or until it is pale golden. Make the Filling: In a large bowl stir together the sugar, the tapioca, a pinch of salt, the vanilla, rhubarb, and butter until the mixture is combined well and let the filling stand, stirring occasionally, for 15 minutes. Make the Streusel topping: In a large bowl stir together the brown sugar, the flour, butter, cinnamon, walnuts and a pinch of salt and blend the mixture until it resembles coarse meal. Spoon the filling into the shell, sprinkle the streusel topping around the outer 2 inches of the filling, leaving the center exposed, and brush the edge of the shell with some of the egg wash. Bake the pie on a baking sheet in the lower third of a preheated 450 oven for 15 minutes, reduce the heat to 350 and bake the pie for 50 minutes to 1 hour more, or until the filling is bubbling and the rhubarb is tender. Brush the exposed (center) portion of the filling with the jelly and let the pie cool on a rack for 2 hours.

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