Rhubarb Pie

Our local farmers market has started to get in Rhubarb. I do not know about you, but I just adore Rhubarb. I am fascinated by its sour tartness, and how lovely it becomes when combined with a bit of sugar. I have had it many ways but I wanted to make a pie…not combining it with other fruits, just a strait forward Rhubarb Pie.

As I was making the lattice top to the pie I started to smile thinking of my sister. When we were little (and in the 80’s) The Beastie Boys came into popularity. Their video was all the rage on MTV – Fight for Your Right to Party. Jaclyn (my sister) and I thought it was the best thing since Michael Jackson’s – Thriller. In the video two nerds decide to have a party serving soda and…PIE! Hoping no bad people show up; and of course the Beastie Boys show up and wreck the party throwing the pies at the nerds.  I was thinking how funny Jaclyn and I found the video, how we would act the video out, and how upset I would be if someone throw this beautiful pie I was making at someone. I guess we grow up.

Anyhow, this Rhubarb Pie is delicious. The crispness of the crust with the juicy rhubarb filling is a wonderful contrast.  It was tart and sweet, not sour. The texture of the rhubarb filling was still somewhat firm, and not mushy. The garnet color of the rhubarb was glistening against its golden crust; it was just as beautiful to look at as it was in flavor. If you can get your hands on some fresh rhubarb you must try it out. But please withhold the urge to throw it at someone Beastie Boy style!

 

Rhubarb Pie ( serves 8 – 10 )

1 ½ pounds of Rhubarb; trimmed and chopped into ½ slices (about 5 cups)

1 ¼ cup of sugar

2 tbsp of corn starch

1 tsp of vanilla extract

1 recipe of Pate Brise

Flour, for dusting and rolling out dough

¼ cup of heavy cream

1 – 2 tbsp of sugar for sprinkling

First; with one batch of Pate Brise ready and chilling. You should preheat your oven to 375 degrees.

Meanwhile; place your sliced rhubarb in a large bowl and toss with your 1 ¼ cup of sugar, cornstarch and vanilla extract.  Set it aside and remove your Pate Brise from your refrigerator.  Using ½ your Pate Brise recipe on a surface dusted well with flour and roll out dough to about ¼ of an inch thick. Trying to keep the dough in a circular form as best as possible.  Place the dough in the bottom of an 8 – 9 inch pie plate (it is okay of it overhangs and is not perfect.) Fill it with your rhubarb mixture and set aside.

Next; roll out the other half of your Pate Brise (again be sure your surface is well floured) to about ¼ inch thick. With a sharp knife slice the dough into even strips (no more then and inch a piece). Take your two longer strips and place them cross wise on top of your filled pie.

Then; you will want to alternate your other strips of dough and form a lattice pattern. Be sure to alternate your lattice, and to space your strips evenly apart. When done be sure to crimp your bottom edge with the lattice edge of the top of your pie and trimming away the excess dough as needed.

Finally; your crimping is done you can brush the lattice top of your dough with the heavy cream. Sprinkle it evenly with your tablespoon of sugar. Place your pie on a sheet pan and into your preheated oven for about 40 minutes. (Rotating it half way through.) When your pie top is looking golden and your filling is bubbling in between all of the weaved top it is ready to be removed and cooled. Be sure to cool about and hour before slicing and eating.

Note:This pie can be held at room temperature wrapped in foil, for no longer than four days.