Sunday, June 21, 2015

A new adventure for Betty and a pie for Captain Jack.

As stated in the earlier post. Captain Jack is not a fan of the white wheat flour baked goods. He has been saying why can't you just bake with AP flour. I also know one of his favorite pies is Strawberry rhubarb. We grow our own rhubarb so I went berry picking....if you have one fresh ingredient why not use all fresh ingredients?! Now I have made plenty of tarts in my day but never a full pie. This one was quite the adventure...broken dishes, burned hand, dropped ingredients the list goes one but it came out ok! A nice glass of sangria didn't make it worse either! I found this recipe.....and did not really stray from it at all I will have to make it again though because some of the rhubarb is still not all the way soft and some of the bottom crust is quite undercooked (my favorite way to enjoy!) I am thinking it has to do with the fact that I baked it with foil over the top because after the first step of baking for 10 minutes at 425 my crumble was a tad toasted and I did not want it to burn anymore. I have copied and pasted the directions but this is not my recipe I simply followed this one (changed a bit below but not much)....again tweaks here and there based off of too much liquid and such but nothing dramatic. I did use a squeeze of fresh orange juice rather then zest.

Recipe courtesy of Magnolia Bakery
Yields one 9” pie

Pie Dough
1 cup flour
1/4 teaspoon salt
4 oz butter (1 stick), cold & cut into small pieces
2-3 tablespoons cold water
1 cup sugar
2 tablespoons all purpose flour
1 tsp orange zest (optional) ( I squeezed a very small amount of juice from an orange)
1/4 teaspoon salt
4 cups rhubarb, trimmed and cut into 1” & 1⁄2” pieces
3 cups strawberries, trimmed and cut in half (or quarters if they are large)
2 TBLS unsalted butter
4 oz butter (one stick cold, unsalted & cubed)
1 1/3 cups flour
3/4 cup brown sugar
1/2 tsp ground cinnamon
3/4 teaspoon salt
  Make your pie dough first.
1. For pie dough, place the flour, butter, and salt into a food processor; pulse until the butter is pea sized and resembles a coarse meal.

2. Add the water, one tablespoon at a time, and pulse until a crumbly dough forms.

3. Turn the dough out onto a floured surface and flatten into a disc.
4. Wrap and refrigerate the dough for approximately 30 minutes.

In the meantime, for the filling:
1. Chop and measure out fruits for the filling.

2. Combine the granulated sugar, flour, and salt in a large bowl.

3. Remove 2 tablespoons and set aside.
4. Mix the dry mixture (minus the 2 tablespoons that were set aside) with the strawberries, rhubarb and orange zest, and let sit.

To make crumb topping:
1. place the butter, flour, brown sugar, cinnamon and salt into the food processor; pulse until the butter is mixed in and the texture is crumbly; set aside. (Or mix together in a bowl with a pastry cutter).

** Preheat oven to 425.

Take Dough out of fridge:
1. On a lightly floured work surface, roll the disk of dough into a circle shape, about 11” in diameter and 1/8” thick.
2. Fit the dough over a 9-inch pie pan and crimp the edges as desired.

3. Sprinkle the 1 to 2 tablespoons of the sugar/flour mixture that was set aside onto the bottom of the crust. ( I only used about half of it) 
4. Pour the rhubarb/strawberry filling evenly into the pie pan.

5. Cover the pie evenly with the crumb mixture. Press sides down.

6. Place the pie on a sheet pan lined with parchment paper and put into the oven for 10 minutes. ( I only did for 8 because of crumble was burning).
7. Reduce oven heat to 350° and bake for 35-45 minutes longer until the juices are thick and bubbly.
Remove from the oven and allow the pie to cool for at least 4 hours (if you know me CLEARLY I did not do that).
8. Top with ice cream or whipped cream and enjoy!