Ingredients: |
Ingredients: Crust:
1 1/2 c. unbleached all-purpose flour
2 T. light brown sugar
1 tsp. ground cinnamon
1 T. grated orange zest
pinch salt
6 T. (3/4 stick) unsalted butter, chilled, cut into small pieces
3 T. margarine chilled, cut into small pieces
2-3 T. ice water
Filling:
5 c. diced fresh rhubarb
1 1/2 c. sugar
2 large eggs
1 c. sour cream
3 T. tapioca (instant)
pinch salt
1/2 tsp. almond extract
Topping:
1/2 c. light brown sugar (packed)
1 tsp. ground cinnamon
pinch salt
1/3 c. unbleached all-purpose flour
1/2 c. old-fashioned rolled oats
4 T. unsalted butter at room temp.
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Directions: |
Directions:1. Prepare crust: Place flour, brown sugar, cinnamon, orange zest and salt in food processor and pulse just to combine. Add butter and margarine. Process until the mixture resembles coarse crumbs. With machine running, add enough ice water through the feed tube to make dough come together. Shape dough into a thick disk, wrap in plastic wrap and refrigerate at least 1 hour.
2. Preheat oven to 425º
3. Roll dough out into a 12" circle on floured surface. Line a 10" pie plate with dough, trim and crimp edge.
4. Prepare the rhubarb filling: Toss rhubarb and sugar together. Beat eggs, sour cream, tapioca, salt, and almond extract until smooth. Add rhubarb and mix well. Pour filling into pie crust.
5. Bake pie 15 min.
6. Meanwhile, prepare topping: Mis together brown sugar, cinnamon, salt, flour, and oats in a small bowl. Blend in the butter with fork until mixture resembles coarse crumbs. Sprinkle topping over the pie. Reduce heat to 350º and bake until the top of pie is browned and fruit is bubbling, about 45 min.
7. Let pie cool at least 30 min. Serve warm or at room temp. |
This recipe for Rhubarb Custard Pie is from