Rhubarb Pie

Rhubarb Pie

100% Rhubarb Pie
Yes we have no strawberries, in our rhubarb pie! I prefer the flavor of 100% rhubarb. Rhubarb is sometimes referred to as the ‘pie plant’ once you’ve tried rhubarb pie you'll know why. It is one of my favorite perennials because of its rich tart flavor is the perfect foil for the sugar. Select thin red crisp stalks from the market.

Serves 8

Crust one recipe pate brisée (see recipe)
9-inch pie pan
6 stalks, 15” long rhubarb stalks (the leaves aren't edible)
Zest of 1/2 of a lemon
1 1/2 cups sugar
1/3 cup all-purpose flour
1 teaspoon vanilla
1/8 teaspoon kosher salt
1 teaspoon cinnamon
2 tablespoons unsalted butter
1 egg
Pearl sugar or other coarse sugar

Whipped cream or vanilla ice-cream

1. Heat the oven to 425 degrees. Make the crust.
2. Slice the rhubarb into about 1/3 inch slices. You will need about 5-6 cups of rhubarb. In a large bowl mix together the rhubarb, lemon zest, sugar, flour, vanilla, salt, and cinnamon. Set aside until needed.
3. Divide the dough into two balls with one little larger for the bottom and the remaining for the top. Wrap the smaller ball and place in the refrigerator. Shape the larger portion into a 6 inch disk on parchment paper and dust the top lightly with flour. Roll the dough starting from the center toward the edge; turn the paper a 1/4 of a turn each time you roll so the dough stays in a circle. Roll until it is at least 1 inch larger than your pie pan and about 1/8 inch thin. Invert dough over your pie pan and carefully remove the paper and gently press it into place. Patch any cracks or holes with scraps and then place in the refrigerator. Refrigerate while you roll out the top.
4. On a piece of parchment paper roll out the top crust to make a 10-inch circle about 1/8 inch thin. You need it just a little bit larger than the pan to cover. Cut decorative slits in the top of the crust. If the dough has softened you can slide onto a sheet pan and place in the refrigerator for a few minutes.
5. Remove the pie pan from the refrigerator and add in the filling on top of the pie crust. Top with bits of butter. Brush the rim of the bottom crust with a little water, to help seal the top and bottom together. Then place the top crust over the rhubarb; press the rim to tightly seal, then trim excess dough and make a decorative pattern around the edge to seal the top and bottom together well.
6. Make a glaze for the top: beat the egg with about a teaspoon of water until well blended and lightly brush the top crust with the glaze. Sprinkle glaze with the pearl sugar. Bake for 15 minutes at 425°, then reduce the temperature to 350° and bake 25 to 30 minutes more, or until you can see the filling bubble. Cool on a rack for about 30 minutes to an hour before serving. Serve with whipped cream or ice cream.

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Copyright © Julie Logue Riordan, Cooking with Julie