Elsie's Tangy Rhubarb Pie

This is a recipe passed down from my grandmother, Elsie. It's known for its perfect balance of tart rhubarb and sweet crumble topping. It's a real crowd-pleaser!

Ingredients

For the Crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• ½ cup ice water

For the Filling:

• 6 cups fresh rhubarb, chopped (about 1.5 lbs)
• 1 cup granulated sugar (adjust to taste)
• ¼ cup all-purpose flour or cornstarch
• 1 teaspoon ground cinnamon
• ½ teaspoon grated nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter, cut into small pieces

For the Crumble Topping:

• 1 cup all-purpose flour
• ½ cup packed brown sugar
• ½ teaspoon ground cinnamon
• ½ cup cold unsalted butter, cut into small pieces

Instructions

1. Prepare the Crust: In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat Oven: Preheat your oven to 375°F (190°C).
3. Prepare the Filling: In a large bowl, gently toss chopped rhubarb with granulated sugar, flour (or cornstarch), cinnamon, nutmeg, and lemon juice.
4. Assemble the Pie: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges as desired. Pour the rhubarb filling into the crust and dot with the small pieces of butter.
5. Make the Crumble Topping: In a medium bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter until the mixture is crumbly. Sprinkle this topping evenly over the rhubarb filling.
6. Bake the Pie: Place the pie on a baking sheet (to catch any drips). Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.
7. Cool and Serve: Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly. Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream.

Enjoy this classic taste of homemade goodness! Elsie always said the secret was in the patience.

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