Pastry for a double crust pie (see recipe below)
4 cups rhubarb, cut in to 1-inch pieces
2 large eggs
1/2 cup granulated sugar
1/2 cup light brown sugar
3 tablespoons all-purpose flour
Pinch of salt
Juice of 1/2 small lemon
1/2 teaspoon vanilla extract
1 tablespoon granulated sugar
Preheat oven to 450°F (230°C).
Prepare pastry for pie (see recipe below).
Roll out dough for bottom crust and line a 9-inch pie dish with pastry.
Beat eggs lightly, and then stir in brown and granulated sugars, flour, lemon juice, salt and extract. Mix in rhubarb slices. Pour mixture into pie shell.
Roll out remaining pastry and cut into strips. Weave pastry strips over top in a lattice design and sprinkle pastry with remaining 1 tablespoon of sugar.
Bake in preheated 450°F (230°C) oven on bottom oven rack for 15 minutes. Reduce heat to 350°F (180°C) and move pie to middle rack of oven. Continue baking for 25 to 35 minutes.
Cool pie completely on wire rack. Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream. Store pie covered at room temperature.
Makes 8 servings.
Pie Crust Pastry (enough for a double crust pie)
2 cups all-purpose flour
3/4 teaspoon salt
1 to 2 teaspoons granulated sugar
1/3 cup unsalted butter
1/3 cup shortening or lard
5 to 6 tablespoons of ice water
In a large mixing bowl, combine flour with salt and sugar; cut in butter and shortening.
Add ice water mixing with a fork until pastry comes together. Form into a ball and cut in two pieces. Form each into a round flat disc, wrap in plastic and refrigerate for 1 hour.
Date: May 13, 2004