Rhubarb And Strawberry Pie With Almond Crumb Topping

Recipe Ingredients

7 tablespoons	105ml	Butter
1 cup	198g / 7oz	Sugar
1 cup	160g / 5.6oz	Light brown sugar
1		Lemon - juiced
1 cup	62g / 2.2oz	Flour - plus
1 tablespoon	15ml	Flour
2 lbs	908g / 32oz	Fresh rhubarb - trim root end,
		Peel and cut 1/4" thick
2 lbs	908g / 32oz	Strawberries - hulled, sliced
1/4 cup	59ml	Rum
1 cup	93g / 3.3oz	Sliced almonds
1		Unbaked 10" pie shell - (see below)
8		Vanilla Bean Ice Cream
		Pie Dough
2 cups	125g / 4.4oz	Flour
1		Salt
2/3 cup	131g / 4.6oz	Lard
3 tablespoons	45ml	Ice water - (to 4 tbsons)

Recipe Instructions

In a mixing bowl combine the flour and salt. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Form the dough into 2 smooth balls. Wrap the dough in plastic wrap and refrigerate for 30 minutes. (Yields 2 pie doughs)

Preheat the oven to 350 degrees.

In a large saute pan, melt 3 tablespoons of the butter. Add the sugar, 1/2 cup of the brown sugar, lemon juice and 1 tablespoon of the flour. Stir the mixture for 1 minute, to dissolve the sugars. Add the rhubarb and cook for 4 to 6 minutes. Add the strawberries and continue to saute for 3 minutes. Add the rum and carefully flame the mixture. Saute for 1 minute. Mix thoroughly and remove from the heat. Cool the mixture.

In a mixing bowl, combine the remaining butter, brown sugar, flour and sliced almonds. Using your hands, blend well, until the mixture resembles a crumb-like texture. Pour the rhubarb and strawberry filling into the pie shell. Sprinkle the crumb filling evenly over the fruit filling. Place the pie in the oven and bake for 45 minutes. Remove the pie from the oven. Let the pie cool before serving, about 10 minutes. Slice and serve warm with vanilla ice cream.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D49) - from the TV FOOD - NETWORK

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