This is the first fruit pie I make each year. Ontario rhubarb comes into season in late April/early May and whenever I see it I buy too much and have to freeze half of it.
I’ve been told that rhubarb on its own in pies is pretty “old school”, but I love the simplicity that comes with it and its sweet and sour flavour. The pie itself also has a beautiful pink colour (and if any juices run out of it you can reduce them for cocktails!).
If this is your first experience with rhubarb, prepare yourself… Because you’re about to be converted into a fan.
- Prepared crust for double crust pie (double the recipe in my Blood Orange Custard Pie post)
- 5-6 cups (about 12 medium/large stalks) rhubarb, cut into half inch pieces
- 3/4 cups light brown sugar, packed
- 1/2 cup plus 1 tsp granulated sugar
- 1/8 tsp allspice
- 1/4 tsp cardamom
- 1/4 tsp ginger
- 1/4 tsp cinnamon
- 1/2 tsp sea salt
- 3 tbsp ground arrowroot (or 2 tbsp corn starch)
- 1 tbsp lemon juice
- 1 large egg
- 1 tsp flour
- Egg wash (1 egg mixed with 1 tsp water)
- Raw sugar, to finish
Follow the pie crust recipe in Blood Orange Custard Pie, doubling it and separating the dough ball into two. Flatten into two disks.
Refrigerate the two disks for 1 hour (or overnight). Remove from fridge and let sit for 5-10 minutes so the dough doesn’t crack. Roll out each disk on a floured surface until 12-13 inches in diameter.
Fold the rolled out crust in half and set into a buttered 9 inch pie pan. Unfold gently and settle the bottom of the crust into the corners.
Roll out the other dough disk and cut into 8 evenly sized strips with a paring knife or pizza cutter. This will be your lattice. Refrigerate strips and crust lined pan for 30 minutes.
Mix the rhubarb, brown sugar, 1/2 cup white sugar, spices, salt and arrowroot powder in a large bowl with a wooden spoon (I also used my hands a bit to get everything thoroughly mixed). Stir in the egg and lemon juice until combined.
Remove pie crust from fridge and mix 1 tsp sugar and 1 tsp flour evenly on the bottom (this will ensure your crust isn’t soggy) and gently pour the filling into the crust.
Take your strips and begin creating your lattice. Start with 4 vertical strips and one centre horizontal strip, alternating the horizontal one over/under the vertical ones. Then lift the top halves of two alternate vertical strips and place a new horizontal strip underneath. Repeat with the bottom halves of those two strips. Finally, fold down the top half of the other two vertical strips, placing your last horizontal strip underneath. Your pie should look like this:
Roll the crust overhang over top of the lattice, pinching the edges together creating a crust rim. Crimp the pie edges and it will look like below (see Blood Orange pie recipe for detailed crimping directions).
Place the pie in the fridge for 10 minutes and preheat the oven to 425F.
Remove pie from fridge and brush with egg wash and sprinkle with raw sugar to your liking.
Place the pie on a baking sheet on the bottom oven rack and bake for 20 minutes until the pie crust is starting to set and brown. Reduce the oven heat to 375F and bake for 30-35 minutes until the crust has browned and juices are bubbling throughout the pie. Let cool for 2-3 hours and enjoy!
Recipe adapted from Four and Twenty Blackbirds Cookbook