Thursday, February 24, 2011

raspberry rose crumble pie

one pie just wasn't enough...

fresh from the oven and bubbling!

crust ingredients:

1 stick very cold unsalted butter, diced
2 cups unbleached all-purpose flour
1/2 tsp salt
1/2 tablespoon sugar
apx 1/3 cup ice water

in the bowl of a food processor, pulse together the flour with the sugar and salt. add the butter and pulse until the butter resembles pea-sized crumbles. add the ice water slowly while the machine is running (adjust the amount of water if necessary, you want to incorporate enough so that the mixture just begins to come together and form a dough). dump the contents of the processor onto a floured surface and form a ball. wrap the ball in plastic wrap and refrigerate for half an hour. roll the rested dough and fit into a pie dish (i used a 10 inch dish). poke holes liberally into the bottom of the crust using a fork and allow to chill for an additional half an hour.

while the crust chills, prepare the filling and preheat oven to 425 F.

filling ingredients:

12 oz frozen raspberries (fresh raspberries can be used instead, but i opted for frozen because they aren't in season)
juice of 2 lemons
1 cup sugar
2 tablespoons rose water
2 tablespoons cornstarch

in a small bowl, whisk together the cornstarch and rose water. set aside.

in a small sauce pan over medium heat, gently combine the raspberries, lemon juice, and sugar. once the sugar has dissolved, remove the pot from the heat and add the rose water and cornstarch mixture (the cornstarch may have separated from the rose water, so give the mixture a stir before adding it to the berries). mix to combine and add the mixture to the prepared crust. set aside and prepare the crumble.

crumble ingredients*:

1/2 cup unbleached all purpose flour
1/2 cup old fashioned oats
1/4 cup very cold unsalted butter, diced
1/3 cup brown sugar
pinch of salt

combine all of the ingredients in a medium-sized bowl with a pastry cutter until the butter resembles coarse crumbles. a food processor can also be used for this step, but to keep the oats whole, leave them out when processing, and incorporate them after the butter has been crumbled. sprinkle the mixture evenly over the raspberry filling. cover the edges of the pie with foil to prevent the crust from burning and bake for 20 minutes in the bottom half of the oven and an additional 25 in the top half. allow to cool completely before slicing, and enjoy!

*this is a very basic crumble recipe. i usually add almond meal or spices to my crumbles, but for this specific dish, i didn't want to incorporate too many strong flavors that could compete with the delicateness of the rose.


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