Rhubarb Pie With Brown Sugar Recipes

RHUBARB BROWN SUGAR PIE

Steps:

• In a stand mixer fitted with a paddle attachment, mix together the flour, sugar, and salt for 10 to 15 seconds.
• Cut the butter into 12 pieces and add it to the flour mixture. Mix slowly until the flour is no longer bright white and the mixture holds together when you clump it, and there are still lumps of butter the size of pecans throughout, 60 to 90 seconds.
• In a small bowl, whisk together the egg yolks and milk and add them all at once to the flour-butter mixture. Mix very briefly, just until it barely comes together, about 30 seconds. It will look really shaggy and more like a mess than a dough.
• Dump the dough out onto a clean work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough, starting at the top of the mound and sliding your hand down the sides of the mound along the work surface, until most of the butter chunks are smeared into the dough and the whole thing comes together. (This technique is known as fraisage and makes for an exceptionally flaky pie dough. Trust the French. They know pastry.)
• Wrap the dough tightly in plastic wrap and press it down to make a disk about 1 inch (25 mm) thick. Refrigerate for at least 1 hour before using. (The dough can be stored in the refrigerator for up to 4 days or in the freezer for up to 4 weeks. Wrap in another layer of plastic if storing for more than 1 day.)
• Remove the dough from the fridge about 15 minutes before using it to soften slightly.
• Generously flick some flour over the work surface and roll out about two-thirds of the dough into an 11- or 12-inch (28- or 30-cm) circle. (Rewrap and refrigerate the remaining dough to use for the top.) Using a pastry docker or fork, poke holes all over the dough.
• Line a 9-inch (23-cm) ceramic, glass, or aluminum pie plate with the dough, leaving a 1/4-inch-wide (6-mm) lip around the edge (to allow for shrinkage in the oven).
• Refrigerate the pie shell for at least 30 minutes. (At this point you can wrap the tart shell well in plastic wrap and refrigerate for up to 1 day or freeze it for up to 2 weeks. If frozen, the pie shell can be baked straight from the freezer.)
• Preheat the oven to 350°F (177°C) and place a rack in the center of the oven.
• Remove the pie shell from the fridge and line it with parchment paper. Pour pie weights, dried beans, or uncooked rice directly onto the parchment; fill the pie shell all the way to the top. Blind bake the pie shell, rotating the pie plate halfway through the baking time, until light brown all over, about 30 minutes.
• Remove from the oven and let cool on a wire rack. Leave the oven on. When the pie weights have cooled down, remove them carefully from the pie shell and discard the parchment.
• In a large bowl, combine the eggs, lemon juice, and vanilla, and use a fork to break up the eggs and whisk everything together. Add the rhubarb and toss to combine thoroughly.
• In a small bowl, combine the vanilla sugar, brown sugar, flour, and salt. Toss until evenly combined, then add to the rhubarb mixture. Mix everything together thoroughly. Pour into the baked pie shell.
• Roll out the remaining dough into a circle just over 9 inches (23 cm) in diameter. Drape it over the pie with the edge of the circle overhanging the edge slightly. Press gently to adhere the dough to the edges of the pie crust.
• In a small bowl, whisk the egg yolk for the egg wash. Use a pastry brush to evenly brush the top of the pie with the egg wash. Sprinkle the sanding sugar evenly over the top. Using a small paring knife, score the top with five 2-inch (5-cm) slits to make a star shape.
• Place the pie plate on a rimmed baking sheet to catch any drips and bake, rotating the baking sheet midway through the baking time, until the crust is thoroughly brown, 70 to 75 minutes.
• Remove from the oven and let cool completely on a wire rack before serving. Rhubarb pie can be stored at room temperature, well wrapped, for up to 2 days.

BROWN SUGAR RHUBARB PIE

Steps:

• In bowl, combine brown sugar, flour, and salt; stir in rhubarb. Let stand 15 minutes.
• Combine egg yolks and lemon juice; stir into rhubarb mixture.
• Turn into unbaked pastry shell. Bake at 400° F for 20 minutes.
• Reduce heat to 350° F, continue baking till knife inserted off-center comes out almost clean, about 20 minutes (cover edges with foil if necessary).
• Beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add granulated sugar, beating till stiff peaks form.
• Spread over hot filling, sealing to the edge. Bake at 350° F till meringue is golden brown, 12 to 15 minutes.

RHUBARB CRISP

Steps:

• Put oven rack in middle position and preheat to 350°F.
• Combine flour, oats, brown sugar, and cinnamon in a medium bowl. Using a pastry cutter or two knives, work in the butter until mixture is crumbly. Add pecans and egg, then toss with a fork. Set aside.
• Combine rhubarb, granulated sugar, ginger, and orange zest in a 3-quart baking dish.
• In a small bowl, stir the orange juice and cornstarch to combine; toss with the rhubarb mixture. Spread the crisp topping over the rhubarb and bake until golden and bubbly, 45-50 minutes. Serve with crème fraîche or whipped cream. Editor's note: This recipe was first printed in the March 2008 issue of 'Parade.' Head this way for more of our favorite fruit crisps and cobblers →

FRESH RHUBARB PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
• Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.