Steytsayd Ilongga

As the title implies, Angel was born in the Philippines and currently living in NYC. This Personal Journal contains random Recipes of my kitchen "experiments", Food-related events, Good Eats, and of course - lots of Photos. For Family-related posts, Travel notes, and other Miscellanous topics, drop by HTTP://STEYTSAYDILONGGALIWAT.BLOGSPOT.COM. Take a peek at my life... Hey, jump right in!

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Location: New York, New York City, United States

Catch up on some (mis)Adventures of a fun-loving gal who's making the most out of married life, being a mom, and living it up in the Big Apple.

Saturday, July 01, 2006

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 pie
5 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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