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HomeBakingRhubarb Walnut Streusel Pie | The Recent Loaf

Rhubarb Walnut Streusel Pie | The Recent Loaf


It had been a very long time since I’ve baked a pie and we’re having buddies over for his or her birthday dinners tomorrow.  Utilizing the rhubarb a very good pal sends me annually from his nation residence I made a decision to make a rhubarb pie.  No different fruit simply rhubarb.  I’ve truly by no means had a rhubarb solely pie and thought it might be attention-grabbing to strive.  The rhubarb filling is spiced with nutmeg and I’ve left it good and tart however with a good quantity of sweetness.  Somewhat than simply my traditional plain streusel topping, I’ve added nutmeg and walnuts to the streusel to tie it in with the filling.

As my traditional, I’ve precooked the filling making it simple to keep away from a soggy backside.  Additionally I’ve par-baked the crust.  After baking with pie weights, I brushed loosened egg whites (god is aware of I’ve plenty of egg whites from the panettone) on to the crust earlier than baking it till it begins to dry out earlier than filling and topping it.

Regardless of shielding the crust after taking the weights out, the sting nonetheless will get a lot darker than I would like.  Nonetheless, for me, it’s value it to keep away from a soggy crust.

I all the time make at the least two parts of dough and freeze them so I don’t must make the pate brisee every time.

Rhubarb Walnut Streusel Pie | The Recent Loaf

Pate Brisée 

Components

  • 2 1/2 cups (12.5 ounces; 350g complete) all-purpose flour, divided, 233 g with the butter and 117 g after.
  • 2 tablespoons (25g) sugar
  • 1 teaspoon (5g) kosher salt; for desk salt use similar weight or half as a lot by quantity
  • 2 1/2 sticks (10 ounces; 280g) unsalted butter, reduce into 1/4-inch pats (see be aware)
  • 6 tablespoons (3 ounces; 85 g or 85ml) chilly water

Instructions

  • Mix two thirds of flour  (233 g) with 25 g sugar and 5 g salt within the bowl of a meals processor. Pulse twice to include. Unfold butter pats evenly over floor. Pulse till no dry flour stays and dough simply begins to gather in clumps, about 25 quick pulses. Use a rubber spatula to unfold the dough evenly across the bowl of the meals processor. Sprinkle with remaining flour (117 g) and pulse till dough is simply barely damaged up, about 5 quick pulses. Switch dough to a big bowl.
  • Sprinkle with 85 g of chilly water. (TOSS THE CRUMBLY DOUGH UNTIL WATER IS WELL DISTRIBUTED). Then, utilizing a rubber spatula, fold and press dough till it comes collectively right into a ball (IN THE BOWL). Divide ball in half. Type every half right into a 4-inch disk (ON PLASTIC WRAP). Wrap tightly in plastic and refrigerate for at the least 2 hours earlier than rolling and baking or freeze for later use after this era of relaxation within the fridge.
  • When able to form the dough, pull out one ball, set it on a well-floured work floor, and sprinkle with extra flour. Use a tapered rolling pin to start out rolling the dough out right into a circle, lifting the dough and rotating it whereas rolling to attain a good form. Proceed rolling, altering the angle of your rolling pin as you go to get a good form and thickness. The completed dough ought to overhang your pie plate by an inch or two.
  • Choose up the dough by rigorously rolling it round your rolling pin, utilizing your bench scraper to assist raise it off the work floor. Unroll it over a pie plate. Gently raise and match the dough into the pie plate, getting down into the corners.
  • For a single-crusted pie, use a pair of scissors to trim the dough in order that it overhangs the sting by 1/2 inch throughout. For a double-crusted pie, at this stage, fill it and drape your second spherical of pie dough excessive. Trim it to a 1/2-inch overhang together with the decrease crust. Both approach, tuck the overhanging edge(s) below itself all the way in which across the pie.
  • Flute the sides of the pie crust utilizing the forefinger of 1 hand and the thumb and forefinger of the opposite. The one-crust pie shell is able to be blind-baked or stuffed. For a double-crusted pie, brush with an egg white, sprinkle with sugar, and reduce vent holes within the high with a pointy knife earlier than baking. 
     

Rhubarb Filling

  • 640 g / 6 cups thickly sliced rhubarb (about 3 giant or 6 small stalks)
  • 1½ teaspoons vanilla extract
  • 248 g / 1⅓ cups granulated sugar (I used 200 g)
  • 28 g / ¼ cup cornstarch
  • ½ teaspoon freshly grated nutmeg
  • Pinch of positive sea salt

I take advantage of frozen rhubarb and place it in a pot with the vanilla, nutmeg and sugar and place it on the range on the lowest temperature.  As soon as there’s plenty of liquid I pour some right into a small bowl and dissolve the cornstarch in it.  I then flip the temperature as much as medium and let the rhubarb prepare dinner till it’s good and tender.  Add the dissolved cornstarch and stir and prepare dinner till thickened.

Refrigerate till prepared to make use of.

 

Streusel Topping for Pies

1⅔ cups streusel, to high Makes 1⅔ cups streusel, sufficient for one 9- or 10-inch pie topping

1 cup all-purpose flour

3 tablespoons packed gentle brown sugar

4 teaspoons granulated sugar

¼ teaspoon kosher salt

6 tablespoons unsalted butter, reduce into ½-inch cubes, at room temperature

1/2 tsp nutmeg

Small handful of chopped walnuts

 

Stir collectively the flour, brown and granulated sugars, walnuts, nutmeg and salt in a big bowl. Sprinkle within the butter items and toss to coat. Rub the butter into the dry substances along with your fingertips till the butter is integrated and the combination is chunky however not homogenous.

Chill for at the least quarter-hour earlier than utilizing.

The streusel will preserve refrigerated for five days or frozen for 1 month.

 

Baking

Par-bake crust for 20 minutes at 400°F with pie weights and the sting crust shielded proper from the beginning.

Take away weights then bake additional 5-10 minutes till frivolously golden, protect the crust edges.

Take away from the oven to fill subsequent.  Enhance oven temperature to 425°F.

Fill with rhubarb filling leveling it out.  High with streusel topping.

Bake at 425°F for 20 minutes the bake at 350°F for 30 minutes or till the filling is effervescent.

Take away and funky on a rack.

 

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