Thursday, July 9, 2009

Beboparebop Rhubarb Pie


Until recently, the only rhubarb pie I had was from Marie Callender’s. It was, at best, unremarkable. And then, inspired by a documentary of Garrison Keillor at a rhubarb festival in Minnesota, I decided to try my hand at the real thing.

I was blown away. The filling is deliciously tart, swirled with caramelized sugar and buttery crust. And, technically, is it not a vegetable? Eat up.

Rhubarb Pie

Pate brisee pie dough (enough for a double crust)

1 ½ cups sugar
1 ¾ lbs. fresh rhubarb (cut into ¾ inch cubes)
¼ cup cornstarch
½ teaspoon cinnamon
1 teaspoon vanilla extract
2 teaspoons lemon juice
1 teaspoon orange zest
Pinch of salt
2 tablespoons butter cut into small chunks
2 tablespoons heavy cream
1 small egg yolk
2 tablespoons Demerara sugar

Toss sugar, rhubarb, sifted cornstarch, cinnamon, vanilla, lemon, zest, and salt together in a large bowl. Set aside to allow juices of the rhubarb to soften the sugar.

In an oversized tart pan, form bottom pie crust, allowing 1 inch overhang. Add filling (it should be 1 to 2 chunks of rhubarb deep). Tab butter on top of filling. Form lattice crust and crimp edges of pie together. Glaze crust with heavy cream and egg mixture, careful not to allow too much to spill into filling. Sprinkle crust with Demerara sugar.

Place a pan under the pie to catch any drippings and bake at 425 degrees for 20 minutes. Reduce heat to 350 degrees and put on crust shield if necessary (aka crust is getting too brown). Bake for approximately 40 more minutes, or until center of pie filling bubbles. Cool 2 hours before serving.

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