How to Make a Crunchy Cashew-Crusted Rhubarb Pie

Strawberries and Rhubarb go hand in hand when it comes to classic pie fillings, so we mixed them and topped them with a nice cashew crumble topping for a summer classic, cashew crusted rhubarb pie, that warms the soul as it does the tummy. The sweet juiciness of the ripe strawberries adds body to the sour taste of fresh rhubarb. It needs a bit of sugar, of course, if the strawberries aren’t sweet enough. This creates a just-sweet-enough flavor everyone looks forward to when the season rolls around. Add a crunchy, cashew-oat topping with a bit of coconut, and you've got a pie that is utterly delicious from the time it is baking in the oven to the time it is cooling and then served, slice by slice.

Strawberry Cashew Crusted Rhubarb Pie

(Serves 8)

Ingredients:

For the Pie Crust (makes one 9-inch crust):

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

For the Filling:

• 3 cups strawberries, hulled and quartered
• 2 cups rhubarb, diced into 1/3-inch thick slices
• 1 tbsp fresh lime juice
• 1/4 cup cornstarch
• 3/4 cup sugar

For the Crumble Topping:

• 3/4 cup oats
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 2 tbsp cashew pieces
• 3 tbsp shredded sweetened coconut

Instructions:

To make the pie crust:

1. Take a medium bowl, add the flour and salt. Whisk to break down any big lumps.
2. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs, with pea-sized pieces.
3. Use a spoonful of ice water in the bowl. Mix it with a fork until a dough begins to form. It shouldn't be sticky; if it is, sprinkle a little flour to get it right.
4. Gather the dough into a ball first, then turn it out onto a floured surface.
5. Flatten it into a disk, and wrap it in plastic. Refrigerate the dough disc for at least 30 minutes.

For the filling:

1. Preheat the oven to 220°C.
2. Add the chopped strawberries, chopped rhubarb, lime juice, cornstarch, and sugar into a medium-sized mixing bowl. Stir until mixed. Set aside.

For the crumble topping:

In a separate bowl, add the oats, melted coconut oil, vanilla, cashew pieces, and coconut. Mix until well combined.

To assemble the pie:

1. On a lightly floured surface, roll out the chilled pie dough into a 12-inch circle. Fit into a 9-inch pie pan, trimming and crimping the edges.
2. Pour the filling into the unbaked crust and smooth the top.
3. Sprinkle the crumble topping evenly over the filling.
4. Bake at 220°C for 15 minutes.
5. After 15 minutes, reduce the heat to 180°C, and cover the top of the pie with foil to prevent over-browning. Then bake for another 45 minutes until the crumble is golden brown and the filling is bubbling.
6. Remove from the oven and place it on a wire rack to cool off completely. Keep it for at least 30 minutes, before serving.

Tips & Tricks:

• Use fresh, in-season fruit whenever possible for the best flavor and texture. If you're using frozen strawberries or rhubarb, be sure to thaw and drain them well to avoid a watery filling.
• Chill your pie dough before rolling it out. Cold butter is key to a flaky crust, so keep everything as cool as possible while working with it.
• After the initial high-heat bake, covering the pie loosely with foil helps prevent the crumble from burning while the filling continues to cook and thicken.
• Let the pie cool completely before slicing. It’s tempting to dive in while it’s warm, but giving the pie at least 30–60 minutes to cool helps the filling set properly so you get nice, clean slices.
• Feel free to add a dash of cinnamon or a sprinkle of brown sugar to the topping for a deeper flavor, or swap in other nuts like almonds or pecans if cashews aren’t your thing.
• This pie tastes even more amazing with a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of coconut cream for a dairy-free twist.