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Posts Tagged ‘Crumble’

Rhubarb Cardamom Custard Pie | Relishing It

The last official day of school has arrived for my little ones, and I’m emotionally all over the place.  My first thought is that I cannot believe another year has slipped through my hands.  The daily hustle-and-bustle clouds how much time is passing, and suddenly the school year is over.  Aanen will be a second grader, while Aria will be a full-time kindergartender– no more half days with my little girl at home.  Ugh…  My second thought is a little less melancholy and a lot more pressing.  What on earth am I going to do to entertain these children all summer long?!  I have a few ideas circling in my head– and I’m sure we’ll have a wonderful time– but still the concern is there.  Swimming, biking, basketball, reading, exploring, and more kid-assisted baking, I’m sure.

Rhubarb Cardamom Custard Pie | Relishing It

Rhubarb Cardamom Custard Pie | Relishing It

Speaking of baking (how’s that for a transition?) the weather has been a bit cooler, so I made this pie especially for my hubby (you all remember his favorite Sour Cream Apple Pie, right?)  This pie is a variation of that masterpiece.  And though I made the pie for him, I did my fair share of helping him eat it.  I’m usually fairly disciplined when it comes to baked goods and I try not to over-indulge.  Apparently this pie was the breaking point and soon I was eating pie for breakfast, followed up with pie for a snack.  I’ll be sure to not make it again for a long time, as apparently I can’t say no to it.

Rhubarb Cardamom Custard Pie | Relishing It

Cardamom and rhubarb is one of my favorite fruit-and-spice combinations.  If you haven’t tried it, do so.  Add more cardamom for a stronger flavor, if you prefer.  I wanted it to be ever-so-subtle, as I really relish the pure taste of rhubarb and I didn’t want that to be lost.  One important factor is to serve the pie cold from the refrigerator.  It’s just so much better that way.  The crust holds up beautifully and still remains flakey and crisp.  It will last for days when covered lightly with plastic wrap.  Enjoy the heck out of this one, friends.

Rhubarb Cardamom Custard Pie | Relishing It

Rhubarb Cardamom Custard Pie | Relishing It

The Recipe: Rhubarb Cardamom Custard Pie

Use 1/2 of this All Butter Pie Crust recipe

For the Rhubarb Cardamom Custard Filling:

1 cup full-fat sour cream

1/2 cup granulated sugar

1 teaspoon kosher salt

3 tablespoons all-purpose flour

1 egg

3 cardamom pods– seeds finely ground using a mortar and pestle (outer shells discarded) or 1/4 teaspoon ground cardamom

2 cups chopped rhubarb,  cut into about 1/4-inch thick pieces

For the Crumble:

1/3 cup granulated sugar

1/3 cup all-purpose flour

1/2 teaspoon cinnamon

1/4 cup cold unsalted butter, cubed

Follow the recipe and instructions  from this recipe to prepare the pie dough.  You will only use 1/2 of the amount.

Preheat the oven to 400°F.

To Make the Crumble Topping:  In a small bowl, stir the dry ingredients together with a  fork.  Then, using that fork, cut the butter into the mixture until it’s crumbly and everything is incorporated into the butter.  Store in the refrigerator until ready to use.

To Make the Rhubarb Cardamom Custard Filling:  Beat together the first 6 ingredients in a medium-sized bowl until smooth.  Then stir in the rhubarb.  Set aside.

Shape the pie dough into a 9-inch pie plate.  Pour the rhubarb cardamom custard filling into the pie.  Bake for 15 minutes.  Then reduce heat to 350°F  and bake for another 30 minutes.  Remove pie from oven and add the crumble mixture evenly to the top of the pie.  Return to oven and increase the heat to 400°F and bake for 10 more minutes.  Remove from oven and let cool completely on a cooling rack.  Cover loosely with plastic wrap and place in the refrigerator.  This pie is best served cold and will keep for days.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

 

 

 

 

 

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Sour Cream Apple Pie | Relishing It

I thought I’d share my husband’s all-time favorite pie with you today.  It’s an interesting twist on the typical apple pie, and it would make a great Thanksgiving-day dessert.  I’ll explain the pie in a minute, but first I want to take a moment to talk about my husband– because that’s way more fun.

Sour Cream Apple Pie | Relishing It

Radd.  Yep, that’s his real, full, first name.  The one his parents made-up and named him, though according to family lore, it was mostly his mom’s choice.  I think it’s one of the best names I’ve ever heard.  And I’ve never heard anyone else with it– it’s unique, which suits him.  Radd and I started dating in high school, a looong time ago.  He had this gangly teenage-boy body that looked too small for his large head, while I was sporting huge early 90′s hair to go with my rolled jeans, and a mouth full of braces.  We really were just kids.  We ventured off to college together and he became my home, so to speak.  You know that feeling– that wherever you are together is home and quite possibly the most comfortable place in the world.  Yes, that feeling.  Why am I writing about this now?  Well, we recently celebrated Radd’s 40th birthday.  And while I was excited to celebrate this milestone with him, I was also taken aback.  I had a hard time wrapping my head around the fact that this boy I’ve been with for 23 years is now a middle-aged man.  Where did the time go?  At any rate, I adore him.  He’s intelligent, hilarious, bizarre (in a great way), and an incredible dad.  Not to mention, he understands me– I mean really gets me.  Which is probably the most important thing of all.

Sour Cream Apple Pie | Relishing It

Now to the pie that I made Radd for his birthday.  This Sour Cream Apple pie is his favorite.  Full Stop.  The recipe comes from my Mom– she made it for him once many years ago and he’s loved it ever since.  It’s a delicious apple crumble-like pie with a lovely slightly tart sour cream custard-like filling.  There are notes of nutmeg (which is one of my favorite spices) and cinnamon.  Taken as a whole, it’s pretty amazing.  This pie is perfect for Thanksgiving, or any type of entertaining, because it actually gets better if it’s left in the refrigerator for a day.  The custard has time to set up and the flavors seem to meld even more after a bit of time.  Though, I know that some of you prefer a warm apple pie, so feel free to bake it at the last minute.  Whichever you prefer, I’m sure you’ll enjoy it.

Need more great Holiday dessert ideas?  This Brown Butter Pumpkin Layer Cake  and this Bourbon-Chocolate Pecan Pie remain some of my all-time favorites.

Sour Cream Apple Pie | Relishing It

The Recipe:  Sour Cream and Apple Pie

Use 1/2 of this all-butter pie crust recipe

1 cup full-fat sour cream

1/2 cup granulated sugar

1 teaspoon kosher salt

2 tablespoons all-purpose flour

1 egg

1 teaspoon vanilla

1/4 – 1/2 teaspoon freshly grated nutmeg (I like mine to have a definite nutmeg taste so I use 1/2 teaspoon)

2 cups diced apples ( about 4 apples)

For the Crumble Topping:

1/3 cup granulated sugar

1/3 cup all-purpose flour

1 teaspoon cinnamon

1/4 cup cold unsalted butter, diced

Follow the recipe and instructions from this recipe to prepare the pie dough.  Either make the entire recipe for the dough, and save half for later.  Or simply make only half of the recipe.  You decide.

Pre-heat your oven to 400°F.

To make the Crumble Topping:  In a small bowl, stir the dry ingredients together with a fork.  Then, using that fork, cut the butter into the mixture until it’s crumbly and all of the dry ingredients are incorporated into the butter.  Store in the refrigerator until ready to use.

To make the Pie Filling, beat together the first seven ingredients in a medium-sized bowl until smooth.  Gently stir in the apples.  Set aside.

Shape the pie dough in a 9-inch pie plate.  Pour the apple/sour cream filling into the pie.  Bake for 15 minutes.  Then reduce heat to 350°F for 30 minutes.  Remove pie from oven and add the crumble mixture to the top of the pie.  Return to oven and increase the heat to 400°F and bake for another 10 minutes.  Remove from the oven and let cool completely on a cooling rack.  Cover and place in the refrigerator if wanting to serve it cold.  Enjoy!

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Thanks for stopping by today!

Laurie

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I’ve had a wonderful few weeks here in St. Paul.  Yes, I’ll admit it has been a bit too rainy and cold for my taste, but there have been beautiful days as well.  As for those rainy days, well, they green the grass and allow the flowers and trees to bloom.  I’ve been wandering around the neighborhood with my children, taking in Spring while they shake off the effects of a Winter spent indoors.  Getting back outside is magical.

Once the weather turns for the better, I start counting the days until various fruits and vegetables ripen.  Rhubarb is one of the first, and its also one of my favorites.  As a child, I never understood why anyone would ever put rhubarb in anything.  I had tasted it raw, as many children have, and was less than impressed.  Bitter, sour, overly-tough celery. Yum.  Now I love baking with it, and love the tartness that it adds to any dessert– especially those that are quite sweet.

Rhubarb goes great in many desserts (rhubarb-strawberry pie, anyone?), but I really love it in that simplest of inventions– the fruit crumble.  Cut up some ripe, delicious fruit, mix it with a bit of sugar, then make a crumb topping and bake.  Done.  It’s the perfect stress-free dessert to throw together and enjoy with friends.  It’s very difficult to mess up a crumble– no matter what it’ll be delicious.

The original recipe called for just rhubarb.  I’m sure it would be fantastic if you use just the one ingredient, but I didn’t have enough so I improvised.  Instead, I replaced half the recipe with fresh organic strawberries.  It ended up with that perfect balance of sweet and tartness.

The Recipe:  Rhubarb, Strawberry, and Sticky Ginger Crumble

2  3/4 cups rhubarb, cut into 1-inch chunks

5 cups strawberries, cut into large chunks

2/3 cup brown sugar

Zest and juice of 2 small blood oranges (or 1 regular orange)

1 scant cup of whole-wheat flour

1/2 cup cold butter

1/2 cup rolled oats

1/2 cup chopped, toasted walnuts

2 pieces of fresh ginger, pealed and chopped

Pre-heat your oven to 350°F.  Put the rhubarb half of the sugar (1/3 cup) into a sauce pan.  Add the orange juice and zest, put lid on top, bring to a boil and simmer for a few minutes.  Remove the lid and simmer for a couple more minutes, until the rhubarb has softened slightly.  Remove from heat and add the strawberries.  Pour into an ovenproof baking dish and spread out evenly.

To make the crumble topping, use your fingers to lightly rub together the flour and butter until the mixture resembles fine bread crumbs.  Stir in the oats, walnuts, the rest of the sugar (1/3 cup),  and the ginger.  (If you like, you can make the crumble topping in the food processor.  Just add the flour, butter, sugar,  and ginger and pulse a few times.  Then add the oats and walnuts and pulse for a few seconds more.)  Sprinkle the crumble over the rhubarb and bake in the preheated oven for 40 to 45 minutes, or until the rhubarb is bubbling and the crumble is golden.

Source:  Adapted from Jamie Oliver’s Jamie At Home Cookbook

Thanks again for stopping by for a visit!  Would love to hear if you are making any of the recipes and how they are turning out for you.  Hope you have a great start to the week!

Laurie

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