Rhubarb Frangipane Pie
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
35
Spice
55
Sweetness
33
Sourness
38
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
3 cup
Sugar (150 g)1 large
Egg1 tbsp
Unbleached All-Purpose Flour1 tsp
Vanilla Extract3 tbsps
Cornstarch1 tsp
Salt1
Egg WashDirections:
1
Preheat the oven to 425°F (220°C)
2
On a lightly floured surface, roll out half of the dough into an 11-inch (28-cm) circle about 1/8 to 1/4 inch (3 to 6 mm) thick
3
Line a 9-inch (23-cm) pie plate with the dough, and trim the overhang to 1 inch (2
4
5 cm)
5
Refrigerate the crust until ready to bake
6
Make the frangipane filling: In a food processor, grind the almonds and sugar until they are sandy
7
Add the butter, then the egg, flour, and vanilla and mix until smooth
8
Make the rhubarb filling: In a large bowl, mix together the sugar, cornstarch, and salt
9
Add the rhubarb and orange zest and toss to coat
10
Spread the frangipane over the bottom crust
11
Pile the rhubarb filling on top
12
Brush the pie shell edges with egg wash or milk
13
Roll out the other half of the pie crust into an 11-inch (28-cm) circle
14
Lay the dough over the surface of the pie
15
Trim the edges and tuck the dough inward or outward, pressing and rolling the bottom and top crust edges together
16
Crimp them into a decorative edge, brush with egg wash or milk, and sprinkle raw sugar over the top
17
Cut vents into the top crust to allow steam to escape
18
Put the pie on a baking sheet and bake for 20 minutes, rotating once halfway through
19
Lower the temperature to 350°F (175°C) and bake for 30 to 40 minutes more, until the crust is golden and the filling is set (you'll see thick juices bubbling out when it's ready)
20
Remove the pie to cool completely on a wire rack, at least 1 hour
21
This pie can be refrigerated for up to 1 week, covered in plastic wrap
22
Let it come to room temperature before serving, or warm it in a low oven
23
It can be kept frozen for up to 2 months: Cover it in plastic wrap, then in foil, and let it come to room temperature before serving
24
Preheat the oven to 425°F (220°C)
25
On a lightly floured surface, roll out half of the dough into an 11-inch (28-cm) circle about 1/8 to 1/4 inch (3 to 6 mm) thick
26
Line a 9-inch (23-cm) pie plate with the dough, and trim the overhang to 1 inch (2
27
5 cm)
28
Refrigerate the crust until ready to bake
29
Make the frangipane filling: In a food processor, grind the almonds and sugar until they are sandy
30
Add the butter, then the egg, flour, and vanilla and mix until smooth
31
Make the rhubarb filling: In a large bowl, mix together the sugar, cornstarch, and salt
32
Add the rhubarb and orange zest and toss to coat
33
Spread the frangipane over the bottom crust
34
Pile the rhubarb filling on top
35
Brush the pie shell edges with egg wash or milk
36
Roll out the other half of the pie crust into an 11-inch (28-cm) circle
37
Lay the dough over the surface of the pie
38
Trim the edges and tuck the dough inward or outward, pressing and rolling the bottom and top crust edges together
39
Crimp them into a decorative edge, brush with egg wash or milk, and sprinkle raw sugar over the top
40
Cut vents into the top crust to allow steam to escape
41
Put the pie on a baking sheet and bake for 20 minutes, rotating once halfway through
42
Lower the temperature to 350°F (175°C) and bake for 30 to 40 minutes more, until the crust is golden and the filling is set (you'll see thick juices bubbling out when it's ready)
43
Remove the pie to cool completely on a wire rack, at least 1 hour
44
This pie can be refrigerated for up to 1 week, covered in plastic wrap
45
Let it come to room temperature before serving, or warm it in a low oven
46
It can be kept frozen for up to 2 months: Cover it in plastic wrap, then in foil, and let it come to room temperature before serving