Sky High Rhubarb Pie

 Sky High Rhubarb Pie

as seen ib YouTube -The Wyse Guide

Ingredients

For the streusel topping

• ▢½ cup toasted hazelnuts
• ▢½ cup flour
• ▢½ cup old fashioned oats
• ▢½ cup brown sugar
• ▢1 tsp cinnamon
• ▢½ cup butter

For the rhubarb pie

• ▢1 prepared 9- or 10-inch pie crust
• ▢5 cups rhubarb cleaned and chopped to ¼-inch pieces
• ▢¼ cup crystallized ginger chopped
• ▢1 cup sugar
• ▢2 tbsp cornstarch
• ▢½ tsp salt
• ▢2 tbsp butter

Instructions 

For the streusel topping

• Toast hazelnuts in a single layer in a preheated 375°F oven for 8-10 minutes until they become fragrant and lightly browned. Set aside to cool. Once cooled, pulse in a food processor or chop to a medium-fine consistency.
• In a separate bowl, combine the flour, oats, sugar, cinnamon, and hazelnuts. Cut the cold butter in ¼-inch pieces and add to streusel mixture. Cut in with pastry cutter or fingers until incorporated and only pea-sized pieces remain.

For the pie

• In a large bowl, combine chopped rhubarb with ginger. If ginger is too gummy to chop, place in freezer for a few minutes to harden.
• Add sugar, cornstarch, and salt. Mix together to incorporate.
• Pour into a prepared pie shell and dot the top with butter. The pie will seem full, but rhubarb bakes down a lot.
• Place streusel on top of rhubarb (you may have too much streusel so place leftover in refrigerator for later use). Place pie on a parchment-lined baking sheet and into a preheated 375°F oven for 50-80 minutes until the filling bubbles. This ensures the cornstarch has activated and the rhubarb has baked. If the crust or top of pie begins to brown too much, cover with a piece of foil until fully baked.
• Remove from the oven and let cool completely before cutting (at least 4 hours). It’s hard to wait but the pie will finish baking and set up once out of the oven.