Happy Belated Memorial Day Everyone!
Did everyone have a wonderful weekend? I did! Although summer doesn't officially start until a few weeks yet... it unofficially started this weekend.
There has been a lot of family health issues and drama around here lately. So, an enjoyable three-day weekend was sorely needed. Our weekend was devoted to family gatherings, good friends and several trips to home improvement stores.
Of course our grill died this weekend... And during the most important grilling season! We tried really hard to revive her, but no dice. After trying to replace the burners, pipes, tubes, etc... We had to come to terms that she was gone.
While the husband grunted and made low inarticulate sounds as he tried to fix the grill... I headed into the kitchen.
Being that it was so hot and humid over this weekend... All I could think about was coconut popsicles, but I didn't have everything I needed at hand to make them. After a few minutes of trying to figure out what to make... I found the perfect combination of flavors to celebrate the unofficial start of summer.
I was actually quite pleased with the end result... The coconut crumble offsets the tartness of the rhubarb and lime nicely.
Rhubarb Lime Pie with Coconut Crumbleyields: 9 -inch pie
2 1/2 cups (350 grams) All-Purpose Flour
1 cups (226 grams) Unsalted Butter, chilled and diced
1/4 teaspoon Kosher Salt
1 tablespoon Granulated Sugar
2 tablespoons - 1/4 cup Chilled Water
I like to make my pie crust by hand using a pastry knife, but you can also use a food processor.
In the bowl of a food processor, combine flour, salt, and sugar. Add butter and process until the mixer resembles corn meal, about 8 - 10 seconds.
With the machine running, add the chilled water in a slow, steady stream through the feed tube. Pulse until the dough holds together without being too wet. You might not have to use all of the chilled water. To test, squeeze a small amount together. It should hold kind of like clay or putty, it should not feel sticky or crumbly.
Divide the dough into two equal parts. Flatten each into a disc and wrap in plastic. Chill the dough in the refrigerator for at least 1 hour.
Roll the dough into 1/8 -inch thick to fit a 9 -inch pie plate. Fold any overhang under and crimp or seal using the tines of a fork. Allow the pie shell sit in the refrigerator while preparing the filling.
*This particular recipes yields (1) 9 -inch double crust or (2) single crust. You can freeze the other disk of pie crust for up to 3 months.
2 1/2 lbs. (925 grams) Rhubarb, trimmed and sliced into 1/2 -inch thick
3/4 cup (150 grams) Granulated Sugar
1 tablespoon Cornstarch
Zest if 1 Lime
1 tablespoon fresh Lime Juice
Adjust the oven rack to the middle of the oven. Line a baking sheet with foil to catch any juices that many bubble over while the pie bakes.
Preheat oven to 350F.
In a large bowl, toss the rhubarb, sugar, cornstarch, lime juice and zest. Pour the filling into crust-lined pie. Allow the pie to sit in the refrigerator while preparing the crumb topping.
6 tablespoons Unsalted Butter, chilled and diced
3/4 cup (95 grams) All-Purpose Flour
1 cup (95 grams) Sweetened Coconut Flakes
1/4 cup (50 grams) Dark Brown Sugar
1/4 teaspoon Kosher Salt
Zest of 1 Lime
In the bowl of a food processor, pulse coconut until finely ground. Add flour, brown sugar, salt and lime zest, and pulse until combined. Add butter and process until the mixer resembles corn meal, about 8 - 10 seconds.
Sprinkle the crumb topping over the rhubarb filling into medium to large clumps. Bake for 20 minutes, then loosely tent the pie with foil (the coconut crumb topping browns quickly) and continue baking for 45 minutes. Transfer the pie to a wire rack and allow the pie to cool for at least 2 - 3 hours.
... and enjoy!