Rhubarb Streusel Pie

By Cookie67

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

Details

Servings 1

Preparation

Step 1

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.