![\"\"](\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2018\/05\/rhubarb-pie-1-300x281.jpg\")
It was the perfect time for a lot of reasons, but mostly because my stepdad loves rhubarb and, frankly, so do the rest of us.<\/p>\n
While he\u2019s been the most vocal, I learned from Mom this past weekend that she grew up eating the stalks (home-grown) like they were celery and dipping them into a bowl of sugar. And my stepdad loves another rhubarb pie recipe that my sweetie\u2019s mom made him growing up. And, well, I\u2019m not in the habit of making things I won\u2019t enjoy myself as well.<\/p>\n
But another reason it was great is because it was so easy.<\/p>\n
Sure, like any pie, it took time, but it was small, bite-size bits of active time followed by plenty of down time to do things like go buy the wine or finally eat lunch after a day of cleaning. It was perfect for being impressive and fitting my schedule.<\/p>\n
Oh, and it was amazing.<\/p>\n
It probably won\u2019t replace the rhubarb custard that was my sweetie\u2019s childhood recipe, but it is quicker and comes with a creamy topping that makes it a reasonable substitute when we\u2019re in a pinch.<\/p>\n Here\u2019s what I did, sticking close to the recipe:<\/p>\n Ingredients<\/strong><\/p>\n Directions<\/strong><\/p>\n Make the crust:<\/span> Combine flour, 2 T. granulated sugar, and \u00be t. salt in a medium bowl. Cut butter into chunks and add into the flour mix using a pastry blender, two knives, or your fingers, until pea-size chunks form. Slowly add the ice water and stir until the mixture starts to come together. Pat into a disk, cover with plastic wrap, and let chill in the refrigerator for at least an hour.<\/p>\n Make the filling:<\/span> Stir together the remaining 1 c. granulated sugar, the remaining salt, and cornstarch in a medium saucepan. Add in 2 c. of the rhubarb and the lemon juice, and cook over medium heat stirring frequently. Cook until the mixture has thickened and the rhubarb has broken down (it\u2019ll look like a lumpy jam). The recipe says this takes about 12 minutes; I didn\u2019t time it exactly but it felt like nothing was happening and then it was totally thick, so keep a good eye on it.<\/p>\n Meanwhile, place the remainder of the rhubarb into a large bowl. When the cooked rhubarb mixture is done, pour it over the raw rhubarb. Add the chopped ginger and orange zest, and stir until well combined.<\/p>\n Put together the pie:<\/span> Unwrap the dough, and roll it out on a lightly floured surface to 13-14 inches. Transfer to a parchment-paper lined rimmed sheet pan, and cut into a 12-inch round, discarding scraps. Spoon the rhubarb mixture onto the dough, trying to leave about 2 \u00bd inches around the border; I did less and it was a really full but it worked. Pleat the edges as necessary and press down to secure.<\/p>\n Finish the pie:<\/span> Brush the dough with the egg wash and then sprinkle with the demerara sugar.<\/p>\n Refrigerate, uncovered, for about 1 hour until the dough is firm. Meanwhile, heat the oven to 425 degrees.<\/p>\n Bake for 30 to 35 minutes. The recipe says to cool completely before serving but we liked it better the second day where we re-warmed it, so I\u2019d say cool for an hour or 2 and then enjoy with whipped mascarpone!<\/p>\n Whip mascarpone for serving on top:<\/span> While the pie cooks, or before serving, mix together the mascarpone cheese, the powdered sugar, and heavy cream. Use a hand blender or a whisk to blend for 1 to 2 minutes until fluffy. Serve on top of the warm pie and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":" I had family in town this weekend, so I thought I\u2019d kill two birds with one stone by making a killer rhubarb pie to impress my mom and stepdad and also something that\u2019d fit for my year of sheet pans. Luckily, I came across a rhubarb crostata (if you didn\u2019t know, and I didn’t, it\u2019s … <\/p>\n![\"\"](\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2018\/05\/rhubarb-pie-2-300x245.jpg\")
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