Strawberry and Rhubarb Crumb Pie in a Skillet Crust

I made a rhubarb and strawberry pie for my in-laws, to go with the vindaloo and curried cauliflower. I was looking for something just a little unusual, and I think I succeeded. The pie crust is made from what you might call a skillet shortbread, and the filling is gently spiced with cardamom and ginger–nothing radical, but really lovely.

I did not have a deep dish pie pan, and so I used a foil lined springform pan. I am not sure I would recommend this solution to the problem–it was very hard to get the first few slices out of the pan and the foil tore a lot. If you want to use something bigger but more shallow, like a 9X13 pan, you will ned to increase the crust.

I found the recipe at Tigers & Strawberries, a reliable source for all things Chinese, Indian and cheesecake, so I figured this must be good as well. I was not wrong! Served with a good vanilla bean ice cream, this was excellent.

**Thanks yet again to my mother in law, who took these pictures. We totally forgot to take pictures the first night, while eating (we were all too busy munching!) but we got some shots of assembling the pie, and then she took a picture of a slice for me the next night.**

Strawberry and Rhubarb Crumb Pie in a Skillet Crust
Tigers & Strawberries, adapted from Ken Haedrich

For the Crust:

2 1/4 cups AP flour
1 cup sugar
3/4 cup unsalted butter
1 t vanilla extract
pinch of salt

Combine the flour and sugar in a bowl and set aside.

Melt the butter in a large skillet over medium heat; when it is melted, mix in the vanilla.
Turn off the heat and stir in the flour/sugar mixture; this may take a minute or 2, but be patient and keep stirring until you have a pan full of evenly mixed crumbles. Transfer about two thirds of the crumbs to a 9 1/2 inch deep dish pie pan, and press them to the bottom and up the sides of the pan. Be sure to press into the edge of the pan evenly (some of my edges were quite thick, too thick with shortbread). Preheat oven to 350 degrees F.

For the Filling:

1 1/2 lbs fresh rhubarb stalks, sliced crosswise 1/4 inch thick (about 4 cups)
2 cups hulled and sliced fresh strawberries
3/4 cup sugar
zest and juice of one lemon
1/4- 1/2 cup AP (if your rhubarb stalks are small, use the larger amount of flour–if they are large, they are drier, use the smaller amount of flour)
1/2 t ground cardamom
1/2 t ground ginger
2-4 t rosewater (use smaller amount for a more subtle effect–Tigers & Strawberries uses up to 2 T)

Mix together the filling ingredients and allow to stand for ten minutes.

When the oven is preheated, put the filling ingredients into the prepared bottom crust and level it carefully. Crumble the reserved crust mixture over the pie evenly, and press it down gently with your hand.

Place the pie in the center oven rack and bake for thirty minutes. Turn the pie 180 degress and turn the heat down to 325 degrees F. Close the oven and bake for another 40-50 minutes, until the topping is golden brown and the juces bubble thickly up around the edges of the crust.

Remove from oven, and allow to cool at least two hours before serving.

Comments

Fearless Kitchen says
May 25, 2009 at 9:20 am
This looks great. Thanks for the warning about using the springform pan – it’s what I would have done in a pinch!
Elyse says
May 25, 2009 at 1:07 pm
Mmm, that pie sounds amazing!! You really spoiled your in-laws, huh? Yum!! And how sweet of your MIL to take pics for you the next day 🙂
HoneyB says
May 25, 2009 at 2:14 pm
Looks great! Strawberry/Rhubarb pie reminds me of mom. She used to make pies too and also would make a strawberry rhubarb jam. Yummy! I love the crumb topping!
LK- Healthy Delicious says
May 25, 2009 at 4:27 pm
this looks so good, and the crust sounds excellent!
Ingrid says
May 25, 2009 at 10:20 pm
I wanna try rhubarb. Everyone’s been pumping out rhubarb recipes and I’ve never tried the stuff! 🙁
Looks good. Thanks for sharing!
~ingrid
Grace says
May 26, 2009 at 5:07 am
the fact that you had this for dessert would make me a little bit relieved that i don’t care for indian food–that’s plenty of room saved for an awesome pie! 🙂
That Girl says
May 26, 2009 at 10:51 am
I saw some of the most gorgeous strawberry rhubarb pies this weekend, but I was too full!
noble pig says
May 26, 2009 at 11:43 am
That looks delicious! I love strawberries and pie! YUM!
lisamichele says
May 27, 2009 at 4:46 am
Oh wow, that crumb pie looks so luscious and decadent. I used to make my pineapple upside down cakes in an iron skillet, and what a difference it makes! Beautiful job and mouth watering!

Comments

Leave a Reply Cancel reply