We hosted a small gathering for my sister-in-law’s birthday this past Sunday. Just family and a few of her closest friends. I wanted to keep it simple, but remind everyone of the occasion. So I made her a “happy birthday” banner to hang over the breakfast bar and a “hooray” sign on the front door. She loved them!
She’s lately been the baker of the family, but she asked me to bake her a pie for her birthday. More specifically, the amazing combination of strawberries and rhubarb was requested. Nice choice.
I love strawberry and rhubarb together. They just work. And it’s definitely fitting for a springtime southern barbeque inspired menu of ribs, corn on the cob, cabbage salad and fruit salad!
I’m pretty particular about my pies and very particular about what ingredients I consume. Therefore, as you can see, I’ve taken separate recipes for the crust, filling and topping, then revised them all to my taste and combined them into a lovely concoction! The original recipe was a little tart, partly due to not completely ripe fruit, but I’ve adapted the recipe below to be slightly sweeter. The addition of whipped cream or ice cream for serving cut the tartness just enough and it was delicious! And though the recipe may seem a little long and daunting, trust me, it’s so easy, and definitely worth it!
Strawberry Rhubarb Pie with Whole Wheat Crust and Oat Crumble Topping
Crust Adapted from Whole Foods
Filling Adapted from Anne Burrell
Topping Adapted from How Sweet It Is
1 1/4 cups whole wheat pastry flour
7 tablespoons very cold coconut oil, in chunks
1/4 cup honey
1/8 teaspoon salt
2-3 tablespoons ice water
1 quart strawberries, stemmed and quartered
4 stalks rhubarb, cut into 1/2-inch lengths
1/3 cup honey
1 orange, zested and juiced
2 tablespoons balsamic vinegar
2 tablespoons melted coconut oil
1-2 tablespoons whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup rolled oats
1/2 cup whole wheat flour
3 tablespoons melted coconut oil
1/4 cup honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
Mix flour with salt in a medium bowl or food processor. Add honey and chunks of coconut oil and cut in using a pastry blender, or pulse in food processor. Add 2 to 3 tablespoons ice water, 1/2 tablespoon at a time, until dough forms into a ball. Gather up and pat into a disc. If possible, cover and refrigerate dough for at least 30 minutes before rolling out. When ready to use, allow to sit at room temperature for 5 to 10 minutes, then roll dough out on a lightly floured surface into a 10-inch circle. Gently fold into quarters using a little flour as needed to prevent sticking. Place dough in pie plate and carefully unfold, fitting loosely and then pressing into place. Trim the edges and crimp for a decorative crust.
Combine all of the ingredients, minus the flour, in a large bowl and stir to be sure everything is well combined. Sift flour over mixture and stir to combine. Allow to sit, stirring occasionally, for at least 30 minutes for flavors to meld and juices to thicken. If possible, allow to rest for an hour or more, or even overnight in the refrigerator. If refrigerated, allow filling to sit at room temperature for 15 to 30 minutes before baking.
In a small bowl, combine the oats, flour, cinnamon, ginger and salt. Add the coconut oil and 2 tablespoons of the honey. Mix well with a fork until crumbly. If the mixture is too dry, add either an additional tablespoon of the coconut oil or honey, depending on whether or not you want a little more sweetness or just need more moisture, until desired consistency is reached. Adjust measurements to taste if necessary.
Assembly & Baking
Preheat oven to 375F. Pour filling into pie crust, then crumble topping over entire pie. Bake in the preheated oven until the filling is hot and bubbly all the way through and the topping looks crispy and light brown, about 30 to 45 minutes. If topping begins to darken too quickly, cover with foil and continue baking until the filling is hot and bubbly all the way through. Serve warm with whipped cream or ice cream.