Strawberry Rhubarb Springtime Pie for Fathers’ Day
Father’s Day is this Sunday, June 19, 2022. If you have a dad at your house or plan to visit a dad this weekend, you might want to try this easy springtime filling for a Happy Father’s Day Pie. If he enjoys rhubarb or strawberries, he’ll be thrilled to both be with you (the thoughtful baker) and sample this simple homey seasonal treat.
If you try the oil-based press in pie dough recipes, in my cookbook (available later this month), you’ll find them much easier and less intimidating than roll out pastry, and they’re healthier. When you don’t have strawberries or rhubarb, use any fresh or frozen fruit. Pitted defrosted cherries and fresh sliced apples, or defrosted peaches with fresh blueberries are good choices. Always defrost and drain frozen fruit before using in a pie. Go ahead and use your own pastry recipe or try my wholewheat adaptation of a King Arthur pat in pan crust. You’ll find that recipe on the Kitchen Maven Creative Pen & Pantry website. Link is below. Here’s the filling.
Pastry for double crust pie OR single crust pastry and streusel topping (see website)
3 cups coarsely chopped ripe strawberries OR other fresh berries
3 cups sliced rhubarb (1/2- inch slices)
2/3-cup light brown sugar OR ½ cup honey
1-teaspoon pure vanilla extract
½ teaspoon ground cinnamon OR 1 teaspoon finely grated lemon zest (yellow only)
¼ teaspoon salt
¼ cup instant tapioca.
Preheat oven to 400 F. Spread or roll pie dough to evenly fit over the bottom and sides of the 9-inch pie pan. Crimp the edge or flatten edge with the tines of a fork. Prick bottom and sides of unbaked crust and refrigerate at least 15 minutes. In a large bowl, combine and stir together all filling ingredients. Allow filling to sit 15-20 minutes for the tapioca to activate. Stir again before filling pastry. Fill chilled pastry with fruit mixture. Seal and crimp pastry topping over all or crumble a streusel over top of filling. Bake in preheated oven for 20 minutes. Without opening oven, reduce the temperature to 350 degrees F. Bake another 25 – 35 minutes. If crust gets too brown, cover edge with foil. Pie is done when the filling is bubbling, and the crust is golden. Cool on a cooling rack completely before cutting (one hour) so slices hold together.
EASY Pat in Pan Pie Dough and streusel topping
This oil based whole-wheat crust is both healthier and easier to prepare than the roll out variety. It’s great for fruit pies. It works deliciously in my Springtime Strawberry Rhubarb Pie. Or try a combination of fresh or defrosted frozen pitted cherries and fresh sliced apples, or a combination of fresh or defrosted frozen peaches and blueberries or whatever is handy or in season. Always defrost and drain frozen fruit before mixing with other filling ingredients.
2 ¾ cups white whole-wheat flour OR whole-wheat pastry flour
¾ teaspoon salt
2 teaspoons sugar
½ teaspoon baking powder
2/3 cup neutral tasting vegetable oil
½ cup cold water
2 Tablespoons sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Set oven rack to middle position. Preheat oven to 400 F.
Whisk the together the flour, ¾ teaspoon salt, 2 teaspoons sugar and baking powder in a large bowl.
In a separate, smaller bowl, whisk together the oil and water until they combine (homogenize) and look like cream. Pour the creamy oil mixture over the dry ingredients and stir with a silicone spatula or fork until the dough is evenly moistened.
Gather the dough together with your hands. If dough is too dry, add up to 3 more Tablespoons cold water, one Tablespoon at a time. In a small bowl, reserve 1/3 of the dough mixture for the streusel top. Place 2/3 of the dough (bottom crust) into a 9-inch pie pan. Spread and smooth the bottom pie dough, evenly over the bottom and sides of the pie pan with a flat-bottomed measuring cup, small handheld wheel roller or your fingers. A sheet of plastic wrap between the cup and dough makes it much easier to spread. Leave the dough a little thicker at top edge. Crimp the edge or flatten edge with the tines of a fork. Prick bottom and sides of unbaked crust and refrigerate at least 15 minutes.
To prepare the streusel, combine the remaining 1/3 of the dough with 2 Tablespoons sugar, 1 teaspoon cinnamon and ¼ teaspoon nutmeg.
Stir ingredients into dough with a fork, and then crumble lightly with fingers. Set streusel aside. Place chilled, pastry lined, pie pan on a baking pan, fill pastry with fruit pie filling. Crumble the prepared streusel over top of filling. Place on middle rack of preheated oven for 20 minutes. Without opening oven, reduce the temperature to 350 degrees F. Bake another 25 – 30 minutes. Check doneness of crust edge after the additional 25 minutes to prevent burning. Cover edge with foil or crust protector if the edge is browning too fast. Pie will be done when the filling bubbles and the crust appears nice and golden. Remove pie from oven; then remove it from the flat baking pan to a cooling rack. Best to cool completely, but cool at least one hour before cutting so slices hold together. 8 servings
Adapted from original: King Arthur Baking