The Boozy Baker: 75 Recipes for Spirited Sweets by Lucy Baker Read Free Book Online Page B

and sliced
    FOR THE CRUMB TOPPING:
    ½ cup all-purpose flour
    ⅔ cup rolled oats
    ¼ cup granulated sugar
    ¼ cup packed light brown sugar
    ¼ teaspoon cinnamon
    ¼ teaspoon salt
    ¾ cup chopped unsalted pistachios
    7 tablespoons unsalted butter, diced
    TO MAKE THE CRUST , combine the flour, sugar, and salt in a food processor and pulse to combine. Add the butter, and pulse until coarse. Add the ice water, 1 tablespoon at a time, and pulse until the dough comes together in large clumps. Gather the dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
    On a floured surface, roll the dough to a 12-inch circle. Transfer to a 9-inch pie plate and crimp the edges decoratively with a fork. Put in the freezer while preparing the filling.
    TO MAKE THE FILLING , combine the rhubarb, sugar, and cinnamon in a large saucepan. Cook over medium heat until the rhubarb begins to soften and the sugar dissolves, about 5 minutes.
    Meanwhile, combine the berry liqueur and cornstarch and stir until smooth. Add to the rhubarb mixture and bring to a boil, stirring constantly until thickened, about 5 minutes. Remove from the heat, transfer to the refrigerator, and cool for 30 minutes.
    TO MAKE THE CRUMB TOPPING , combine the flour, oats, sugar, brown sugar, cinnamon, salt, and pistachios in a medium bowl. Cut in the butter until it forms coarse crumbs. Set aside.
    Preheat the oven to 375°F and position a rack in the lower third. Remove the crust and the rhubarb mixture from the refrigerator.
    Stir the strawberries into the rhubarb mixture, and pour the mixture into the crust. Sprinkle with the crumb topping and bake for 30 to 35 minutes, or until the crust is crisp and golden and the fruit is bubbling.
    SHAKE IT UP: Substitute port for the berry liqueur.
    Blueberry Rum Pie
    M AKES
8
SERVINGS
    T HIS PIE IS AN ABSOLUTE BREEZE . The crust is baked very briefly and the filling comes together on the stovetop, making it perfect for hot, humid days when you’d rather be outside than in the kitchen. While fruity drinks are usually made with light rum, such as blueberry mojitos, I found the flavor came through much better in this pie when I used dark rum. Serve with scoops of lemon sorbet or fresh mint ice cream.
    FOR THE CRUST:
    1½ cups all-purpose flour
    1 tablespoon sugar
    ¼ teaspoon salt
    ¼ pound (1 stick) unsalted butter, well chilled and cut into ½-inch cubes
    1 tablespoon dark rum
    2 to 4 tablespoons ice water
    FOR THE BLUEBERRY FILLING:
    ⅔ cup sugar
    3 tablespoons cornstarch
    ¼ teaspoon ground cinnamon
    ¼ teaspoon salt
    ¼ cup dark rum
    ⅓ cup water
    4 cups fresh blueberries, divided
    1 tablespoon unsalted butter
    TO MAKE THE CRUST , combine the flour, sugar, and salt in the work bowl of a food processor and pulse to combine. Add the cubes of butter, a few at a time, and pulse until the mixture looks like wet sand. Add the rum and then the ice water, 1 tablespoon at a time, and pulse until the dough comes together in large clumps. Gather the dough into a ball and flatten into a disk. Wrap tightly in plastic wrap and chill for at least 30 minutes.
    Roll the dough out on a floured work surface into a 12-inch circle. Transfer to a 9-inch pie plate and crimp the edges decoratively. Prick the bottom several times with a fork. Freeze the crust for 30 minutes.
    Preheat the oven to 350°F and position a rack in the lower third. Bake the piecrust for 15 to 20 minutes, or until it is pale golden. Remove the crust from the oven and allow it to cool completely.
    TO MAKE THE FILLING , combine the sugar, cornstarch, cinnamon, salt, rum, and ⅓ cup of water in a medium saucepan. Stir in 1½ cups of the blueberries and bring the mixture to a boil over medium heat. Boil for a minute or two, until the mixture is very thick and has turned from cloudy to clear. Remove the saucepan from the heat, add the butter, and stir until melted.
    Add the remaining 2½ cups of blueberries to the saucepan and stir to combine.