Home Made Summer's rhubarb pie takes cinnamon and nutmeg-spiced rhubarb with orange zest and almond paste and envelops it in a pie crust. Bake until delicious.
Reprinted with permission by Yvette van Boven. Copyright © 2013. Published by Abrams. Available wherever books are sold. All rights reserved.
Read more: Bake the Book: Rhubarb Pie with Almond Paste
- Yield:makes 1 9-inch pie
- 1 1/4 lb (600 g) rhubarb, cut into 1/2-inch (1.5-cm) pieces
- 1 cup plus 2 tbsp (250 g) packed light brown sugar
- 1 tbsp ground cinnamon
- 1 tsp freshly grated nutmeg
- Seeds from 1 vanilla bean
- Grated zest of 1 orange
- Juice of 1/2 orange
- 1/2 cup (50 g) hazelnuts
- 5 oz (150 g) almond paste
- 3 1/4 cups (400 g) all-purpose flour, plus more if needed
- 1 tsp baking powder
- pinch of salt
- 1/2 cup plus 2 tbsp (125 g) sugar
- 9 tbsp (125 g) cold butter, plus more for greasing
- About 1/3 cup (70 ml) milk
- 2 large eggs (1 separated)
Butter a deep 9-inch (24-cm) tart pan.
Make the filling: In a large bowl, combine the rhubarb, brown sugar, cinnamon, nutmeg, vanilla seeds, orange zest and juice, and hazelnuts. Set the mixture aside to macerate, tossing occasionally.
Make the dough: In a large bowl, combine the flour, baking powder, salt, and sugar. With cool hands or in a food processor, swiftly work in the cold butter, until the dough resembles coarse crumbs.
In a second bowl, whisk together the milk, whole egg, and egg yolk.
Make a depression in the middle of the flour mixture and pour in the milk mixture. Stir with a wooden spatula until you have a nice soft dough that’s not sticky. You may need a bit more flour.
Divide the dough in two equal parts, wrap them in plastic, and refrigerate for 1 hour to stiffen.
Preheat the oven to 350°F (175°C).
Roll out one ball of dough on a well-floured counter. The dough will be pretty soft, so while rolling, you’ll need to sprinkle more flour over the rolling pin and the dough.
Fit the dough into the pie plate and neatly trim the edges. Crumble the almond paste over the bottom and spread it evenly.
Spoon all the rhubarb from the bowl into the crust. If there is a lot of liquid in the bowl, leave it behind, or the bottom of the pie will become soggy.
Roll out the other ball of dough and place it over the pie. With a fork, press the edges firmly together. With an apple corer or knife, cut a hole in the center to allow steam to escape from the pie.
Beat the remaining egg white and brush the entire pie with it.
Bake in the center of the oven for 35 to 45 minutes, until golden brown. Let the pie cool, then serve it warm or at room temperature with whipped cream.