Rhubarb Pie
Be careful when buying rhubarb. Do not buy rhubarb stalks with leaves attached to them. The leaves (especially the green ones) contain oxalate, which is a poisonous substance. Ingredients:
Double-crust pie5 cups fresh rhubarb stalks, sliced crosswise 1/2 inch thick
1 1/4 cup sugar
2 tbsp. Orange juice
big pinch of salt
3 tbsp. Cornstarch
2 tbsp. Cold unsalted butter, cut into small pieces
Optional: 1/4 tsp. ground nutmeg OR 1/2 teaspoon ground cinnamon
In a large bowl stir together sugar, cornstarch, salt, orange juice, butter, and if desired, cinnamon or nutmeg. Add rhubarb. Gently toss until well coated. Transfer filling to pastry-lined 9-inch pie plate. To prevent overbrowning, cover edge of the pie with foil. Bake in a 375' oven for 25 minutes. remove foil. Bake for 20 to 30 minutes more or until topping is golden and filling in center is bubbly. Rhubarb gives off a lot of juice, so do let the pie rest on a wire rack for several hours before serving to give the juices plenty of time to set.
Pastry for Double-Crust Pie:
2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
10 tablespoons cold water
In a bowl stir together flour and salt. Cut in shortening until pieces are pea-sized or resemble coarse crumbs. Sprinkle 1 tbsp. water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat, using 1 tbsp. water at a time, until ll the flour mixture is moistened. Divide in half; form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough into a circle about 12 inches in diameter. Unroll and ease pastry into a 9-inch pie plate. Avoid stretching it. Trim pastry even with rim of pie plate. Transfer filling to pastry-lined pie plate. Roll remaining dough ball into same diameter circle. Cut slits to allow steam to escape. Place pastry on top of filling; trim to 1/2 inch beyond edge of pastry plate. Fold top pastry under bottom pastry. Crimp is desired.
Its ready to bake!!!
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