Peach Rhubarb Crumble Pie

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Peach Rhubarb Crumble Pie

Course: Sweets
Sweets Sub-Category: PIes & Tarts
We have been making peach and rhubarb jam for years- it’s one of my personal favorites. This pie was a sweet result of leftover pieces of dough, crumble and fruit from one of our photo shoots- and proved to be the most delicious (and prettiest in the bunch).
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Ingredients

Flaky Pie Crust

  • 1-1/2 cups All purpose flour
  • 1/2 cup Whole wheat flour
  • 1 Tbsp Salt
  • 2 Tbsp Sugar
  • 8 ounces Butter
  • 1/2 cup Ice water plus more if needed

Peach Rhubarb Filling

  • 8-10 Peaches
  • 10 stalks Roasted Rhubarb see our recipe
  • 2 Tbsp Sugar
  • 1/3 cup Flour

Crumbled Pie Topping

  • 3 ounces Melted butter
  • 1/4 cup Brown Sugar
  • 1/3 cup Sugar
  • 1/4 tsp Ground cardamom
  • 1/4 tsp Salt
  • 3/4 cup All purpose flour
  • 2 Tbsp Whole wheat flour

Instructions

Flaky Pie Crust

  • If using a food processor, pulse your dry ingredients for a few seconds. If you’re doing this by hand, simply mix them to disperse the salt and sugar well.
  • Add your butter and pulse until you no longer hear the large chunks bouncing around. This should take between 8-10 quick pulses. If doing this by hand, use your fingers to rub the cold butter into the flour or a pastry cutter to cut the butter pieces into the flour. We like to flake the butter between your thumbs and index fingers until the butter pieces are flaked to about the size of your thumbnail.
  • Once you’ve flaked the butter add the water. Pour into the food processor as you pulse, just until the dough starts to come together in clumps. If doing this by hand, pour the water in and using your hands as large scoops, shoveling the water into the bowl to create a shaggy dough. You may need to use the extra water, as your hands will absorb some of it. Once you can squeeze the dough and it just starts to stay together, you’re done. Don’t add so much water the dough feels sticky. If it does, simply toss in a little more flour. Press the dough into two flat discs, wrap and chill for at least an hour in the fridge or for up to a couple months in the freezer.
  • n a well-floured surface, begin to roll out your doughs until each is about 3″ larger than your pie tin. The best way to roll out pie crust is to place your rolling pin (flour it first) on the center of your dough. Move forward, stopping just shy of the edge of the dough, then move backwards. Turn your dough a quarter turn and repeat until the dough is about 3” larger than your tin around each side. Pick up the dough using your rolling pin and place it in the tin. You will have extra dough- make another crust or wrap and freeze for up to a couple of months. Crimp the edges to your liking. Freeze the dough for 30 minutes.

Peach Rhubarb Filling

  • Toss all ingredients together. Place in your cold crust and freeze while you make the crumble and preheat oven to 400 F.

Crumbled Pie Topping

  • Mix all the ingredients together and rub until they form crumbles. Sprinkle but do not pack tightly over the fruit.
  • Place the pie into the preheated oven and turn it down to 360 F. Bake until golden brown on the top.