Recipe Category: Dessert
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Ingredients
- Serving Size : 8
- 2 13″ circles of pate brisee – chilled
- 2 1/2 pounds fresh rhubarb – cut into
- 1 piece – or two
- 1 20 ounces pk frozen rhubarb – thawed
- 1 cup sugar – or to taste
- 1/2 cup all-purpose flour
- 1 tablespoon ground cardamom (scant tb)
- 1 teaspoon freshly grated nutmeg juice and grated rind of
- 1 bright-skinned orange
Method
- Preheat the oven to 375 F
- Line a 12-inch pie plate with one round, leaving the excess pastry to hang over, and chill.
- Using a pastry wheel, cut as many 3- to 4-inch-wide strips as possible from the other round for the lattice top.
- Place on a parchment-lined or water-sprayed baking sheet and chill for at least 30 minutes.
- Put the rhubarb in a large mixing bowl.
- Combine the remaining ingredients in another bowl.
- Sprinkle this mixture over the rhubarb and stir to coat all the fruit.
- Turn the fruit into the prepared crust.
- Weave the lattice strips over the filling, securing the ends by pasting them to the crust with a bit of water.
- Turn up the overhang of the bottom crust, trim, and crimp as desired.
- Bake for about 50 minutes, until the filling has bubbled and thickened.
- Let cool before serving.
- Makes one 12 inch double-crust pie
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