Rhubarb Pie with Brown Butter Hazelnut-Almond Streusel Topping

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 This is a recipe for a pie that I made for Arthur's birthday and took to a Memorial Day gathering at Victoria and Mike's. It was very well received. I got the recipe from a book, Pie for Everyone, Recipes and Stories from Petee's Pie, New York's Best Pie Shop by Petra "Petee" Paredez. It was slightly adapted here and there. I did not use her pie crust recipe since I didn't have the correct kinds of flour. I used a recipe from an excellent baking website, Sally's Baking Addiction:  https://sallysbakingaddiction.com/baking-basics-homemade-buttery-flaky-pie-crust/

I already have a number of pie crust recipe on the blog which would also work fine for this recipe.

Here are the ingredients needed for the filling for the pie:

1-1/4# rhubarb, cut into 1/2" slices
1 tsp. lemon juice
3/4 cup sugar
2 tablespoons + 2 tsp. cornstarch
1/4 tsp. salt

Combine the rhubarb and lemon juice. Whisk together the sugar, cornstarch and salt and pour it over the rhubarb. Stir to coat. Pour the filling into the pie crust shell. 

Top the filling with the following streusel topping. Preheat the oven to 400 degrees. Put a pie shield around the crust. Place the pie on a baking sheet to collect any juices and bake at for 20 minutes.  Lower the temperature to 375 degrees for 30 to 40 minutes or until the filling has been bubbling for at least 10 minutes and the topping is lightly browned.

Transfer the pie to a cooling rack and allow to cool for at least 45 minutes. I served the slices of pie with lightly sweetend freshly whipped cream. It was absolutely delicious and I'm sorry that I didn't take a picture of the pie!

Brown Butter Hazelnut-Almond Streusel

I highly recommend this topping. After I made the topping, it was tempting to eat it and skip putting it on pie!

1/2 cup unsalted butter
1/3 cup almonds (I used slivered almonds)
1/3 cup hazelnuts (I used blanched hazelnuts-unblanched would be OK as well)
3/4 cup all-purpose flour
1/2 cup sugar
1/2 tsp. salt
2 tsp. vanilla (1 tsp. would be OK)

Brown the butter after it melts for 5-10 minutes, but don't let it burn. Allow to cool completely. Pulse the nuts in a food processor until they form a rough meal. Combine the nut meal, flour, sugar, and salt and stir well with a fork. Sprinkle with vanilla and disperse as well possible. Pour the cooled browned butter over the nut meal mixture. Toss lightly with a fork, but don't attempt to mix it completely. Chill before using. Pour the fruit filling into the crust and smooth it out.

Sprinkle the streusel over the filling in large spoonfuls to be sure the top of the pie is completely covered. Do not press it into the pie filling. Follow above instructions for baking.

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