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Desserts-Pie: Rhubarb Strawberry Pie with Almond Crumb Topping

Source of Recipe

Emeril Lagasse


List of Ingredients

CRUST:
2 cups flour
1 pinch salt
2/3 cup lard
3 tbl. ice water (3 to 4)

PIE FILLING:
7 tablespoons butter
1 cup sugar
1 cup light brown sugar
1 lemon, juiced
1 cup + 1 tbl. flour
2 pounds rhubarb, trimmed, peel and cut 1/4" thick
2 pounds strawberries, hulled and sliced
1/4 cup rum
1 cup sliced almonds
1 unbaked 10" pie shell
8 scoops vanilla bean ice cream


Recipe

Preheat the oven to 350ºF. In a large sautÈ 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 sautÈ for 3 minutes. Add the rum and carefully flame the mixture. SautÈ 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.
CRUST: 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. Yield: 2 pie doughs