How to Bake a Classic Rhubarb Pie with Almond Crumble Topping

There’s something really comforting about the ritual and aroma of a homemade pie, from the cold butter worked into flour to the freshly baked aroma of the pie that fills the kitchen as the pie finishes baking. If this sounds enticing, then you should try this recipe below, of the Rhubarb Pie with Almond Crumble Topping. It’s a celebration of spring, with the most unlikely ingredient that goes into the filling – rhubarb. While rhubarb may not be sweet on its own, when mixed with sugar, and wrapped in a flaky, buttery crust, and topped with almond-flavored, golden crumble, that’s one great homely recipe right there, that is both crisp and tender.

While rhubarb season does last for 3 months, it's a produce that is hard to get your hands on, but in case you can manage a fresh bunch, this pie is a must-try. All you need is your hands, maybe a fork, some bowls, the ingredients, and a hot oven to get your pie baked and all warm.

Rhubarb Pie with Almond Crumble Topping

Ingredients:

For the Pie Crust (9-inch):

• 1 1/4 cups all-purpose flour
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 2-4 tbsp ice water

For the Crumble Topping and Filling:

• 1/2 cup all-purpose flour
• 1/4 cup finely chopped almonds or almond meal
• 1/3 cup lightly packed brown sugar
• 1/2 tsp fine salt
• 4 tbsp chilled unsalted butter (cut into small pieces)
• 6 cups fresh rhubarb (ends trimmed, cut crosswise into 3/4-inch pieces)
• 3/4 cup granulated sugar
• 1 tbsp granulated sugar
• 2 tbsp cornstarch
• Whipped cream or vanilla ice cream, for serving

Instructions:

To make the pie crust:

1. Take a medium bowl, add the flour, sugar, and salt, and whisk to mix.
2. Add the cold butter pieces into it and use a fork, or your fingertips, to work the butter into the flour mixture until it is chunky with different-sized pieces. You don't need a smooth mixture.
3. Sprinkle 2 tablespoons of ice water over the mixture, then mix with a fork to make a dough. Add more water and mix if the dough is not cohesive when pinched. Add 1 tablespoon at a time to avoid a watery dough.
4. Sprinkle flour on a clean surface, then turn the dough onto it.
5. Knead a little and shape the dough into a disc. Tightly wrap it in a plastic wrap and chill it in the refrigerator for 30 minutes. You can freeze the dough for up to 3 months.
6. After the dough has chilled, take it out and using a rolling pin, roll it out to a 13-inch circle. Then carefully lift it off your work counter and transfer to a 9-inch pie plate.
7. Tuck the dough carefully into the bottom and sides of the plate and trim the excess off. Make sure to keep at least 1 inch of the dough overhanging.
8. Fold this overhang under itself, and crimp the edges, using a fork or pastry cutter, to seal.
9. Transfer the pie crust to the refrigerator for 30 minutes to chill.

To Make the Crumble Topping:

1. Take a small mixing bowl, add the flour, almonds, brown sugar, and 1/4 teaspoon salt. Using your hands or a pastry blender, work in the butter until the flour mixture clumps in chunky pieces. Cover the top and let it chill in the refrigerator.
2. Meanwhile, add an oven rack in the middle of the oven. Then, layer the bottom of the oven with a large sheet of foil.
3. Preheat the oven to 190°C.
4. Take a big mixing bowl, add the rhubarb, sugar, cornstarch and remaining 1/4 teaspoon salt. Toss it well to coat the rhubarb with the dry ingredients evenly.
5. Take out the unbaked pie crust and transfer the coated rhubarb into it.
6. Take out the buttery crumble mixture and scatter it over the rhubarb filling evenly.
7. Transfer the pie pan into the oven and bake for 1 hour. The topping should be bubbling, and the crust browned. Keep checking, so the crust does not brown too quickly and burn. If you see that happening, pause the oven the cover it loosely with foil.
8. Once baked, remove from the oven and transfer to a wire rack to completely cool.

9. Cool the pie completely before serving and serve with whipped cream or vanilla ice cream.