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"Dutch" Strawberry Rhubarb Pie

Last week I made one final strawberry rhubarb dessert.  I made a pie to bring to a family gathering.  Instead of a traditional pie I made it similar to Dutch Apple Pie with a crumble topping.  It was a big hit with everyone.  So good!  I might have to make this every summer.

This post is linked to Real Food WednesdaysFat Tuesday, Fresh Bites Friday and Fight Back Friday.

Dutch Strawberry Rhubarb Pie

Pie Crust:

1 1/4 cups all purpose flour (or whole wheat)

1/2 tsp. salt
1/3 cup + 1 Tbsp. palm shortening or cold butter
1/8 cup + 2 Tbsp. water w/ 1/2 tsp. vinegar

Filling:

2 1/2 cups rhubarb, chopped
2 1/2 cups strawberries, chopped
4 Tbsp. organic cornstarch
3/4 cups organic cane sugar or sucanat
1/2 tsp. cinnamon

Topping:

1/2 cup organic cane sugar or sucanat

3/4 cup flour (AP or whole wheat)
1/3 cup butter, chilled

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Prepare the crust:

In a food processor combine the flour and salt.  Add half of the shortening.  Pulse.  Add the other half.  Pulse.  Add water + vinegar and pulse until a ball of dough forms.  Roll out dough and place in 9″ pie pan.
(You could also do a soaked crust.)

Prepare the filling:

Mix the cornstarch, sugar and cinnamon.  Sprinkle 2 Tbsp. of  over the bottom of the pie crust.  Mix remaining mixture with the fruit.  Pour into pie pan.

Prepare the topping:

Mix the sugar and flour.  Cut in butter until crumbly.  Sprinkle over top of pie.

Bake at 400 degrees for 50-55 minutes.  Let cool completely before slicing.

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