Page 95 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

FOR THE FILLING

rhubarb 10 stalks

unsalted butter 4 tablespoons 55 g
brown sugar, firmly packed 1 cup 220 g

heavy cream ¼ cup 60 ml
bourbon 2 tablespoons 30 ml

vanilla bean paste 1 tablespoon 15 ml
zest of 1 lemon

salt pinch
cornstarch ¼ cup 32 g

strawberries, hulled and 4 pints 1.4 kg
sliced in half
FOR THE CRUST
All-Butter Easy Pie Dough 1 batch
(page 19)

Crust Dust (see Note, page
24) 1 tablespoon 10 g

FOR THE CRUMBLE

unsalted butter, melted 1 cup 225 g
granulated sugar ½ cup 100 g
brown sugar, firmly packed ½ cup 110 g

salt ½ teaspoon 3 g

all-purpose flour 2½ cups 310 g
egg wash (1 egg wisked with 2 tablespoons/30 ml water)

Procedure for the filling
1

. Chop the rhubarb into ½-inch (12-mm) slices. In a large sauté pan,
sauté in the butter until softened. Add the brown sugar, cream,
bourbon, vanilla, lemon zest, and salt, and stir until coated.
Sprinkle with the cornstarch and stir until it dissolves. Take the pan
off the heat and gently fold in the strawberries. Set it aside to cool.