Categories: Dessert, Pie, Rhubarb
Ingredients
- 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
Directions
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Chill 9-inch pie pastry shell about 15 minutes before adding filling.
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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.
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Preheat oven to 400°.
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In a small bowl, combine the 2 tablespoons sugar and cornstarch; then stir this mixture into the rhubarb mixture.
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Turn the filling into the chilled pie shell and smooth the top of the fruit with your hands. Dot the filling with the butter.
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Roll out the other half of the pastry into a 10-inch circle on a sheet of lightly floured waxed paper.
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Moisten the outer edge of the pie shell with a pastry brush.
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Invert the top pastry over the filling, center, and peel off the paper.
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Press the top and bottom pastries together along the dampened edge.
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Trim the pastry and flute as desired.
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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.
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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.
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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.
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Continue to bake about 25 minutes or until the pie is golden brown.
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When done, you should notice thick juices bubbling out of the steam vents along the edge.
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Transfer pie to a wire rack and let cool for at least 3 hours, preferably longer, before serving.