|
1 basic flaky double crust Pie crust
Filling
5 cups fresh Rhubarb, stalks sliced crosswise 1/2-inch thick
1 1/4 cups Sugar, plus
2 Tablespoons Sugar
2 Tablespoons Orange Juice
1/2 Orange, zest of
1 pinch Salt (a big pinch)
1/4 teaspoon ground Nutmeg
3 Tablespoons Cornstarch
2 Tablespoons cold unsalted Butter, cut into small pieces
Glaze
Milk or light Cream
Sugar
|
|
|
Chill 9-inch pie pastry shell about 15 minutes before adding filling. To make the filling: combine the rhubarb, 1 1/4 cups sugar, orange juice, orange zest, salt, and nutmeg in a large mixing bowl; mix well and set aside for 20 minutes. Preheat oven to 400°. In a small bowl, combine the 2 tablespoons sugar and cornstarch; then stir this mixture into the rhubarb mixture. Turn the filling into the chilled pie shell and smooth the top of the fruit with your hands. Dot the filling with the butter. Roll out the other half of the pastry into a 10-inch circle on a sheet of lightly floured waxed paper. Moisten the outer edge of the pie shell with a pastry brush. Invert the top pastry over the filling, center, and peel off the paper. Press the top and bottom pastries together along the dampened edge. Trim the pastry and flute as desired. Poke several steam vents in the top of the pie with a fork or paring knife, including a couple along the edge so you can check the juices their later. To glaze the pie, brush the top pastry with a little milk and sprinkle lightly with sugar. Place the pie on the center oven rack; bake for 30 minutes. Lower oven temperature to 375° and rotate pie 180°; slide a large aluminun-foil lined baking sheet onto the rack below to catch any spills. Continue to bake about 25 minutes or until the pie is golden brown. When done, you should notice thick juices bubbling out of the steam vents along the edge. Transfer pie to a wire rack and let cool for at least 3 hours, preferably longer, before serving.
|
