Double-Layer Rhubarb Pie
This is my second post for Rhubarb pie. I'm feeling more and more comfortable working with this newly appointed "Super Food". Rhubarb has a history, dating back to the second century, and has been found virtually all around the world. Though it's categorized as a vegetable since it's a herbaceous perennial, it's been moved into the fruit category since it's widely used as a sweet, though can definitely be used as a savory too. Multi dimensional in it's taste and uses, this wonder plant has also been historically used and revered as a medicine. Though this pie resembles nothing to the likes of medicine, I think it's a nice idea to know what your working with, and this is in fact the all-mighty rhubarb. For this occasion, I decided to use my newly picked stalks in a pie, a double-decker pie with delicious, flaky crust. This is a very simple, seasonal pie, which to me and my family, reminds us that summer is on it's way.
- 3 cups rhubarb sliced thin
- 3 TBS sugar for soaking the sliced rhubarb
- 1/2 cups flour
- 1/4 cup nut flour such as almond, or hazelnut
- 1 cup sugar
for pie-follow recipe on webiste under "pie"
for pie filling:
slice the rhubarb thin and marinate in the sugar until the juice doubles.
assemble the pie crust in a pre-buttered deep pie dish, bottom only.
mix the remaining flour, nut flour and sugar to the marinating rhubarb. Put it in the pie dish.
Put your top crust on, and seal the top/bottom with a fork, and add 4 cuts for air-vents on the top during baking
paint on your egg wash, and finish with a sprinkling of sugar.
Bake for 40 min, @ 200 degrees Celsius.
take out when golden brown and well cooked inside.
Let cool completely before cutting