Photo by Erik Putz
Hello, spring! It's officially rhubarb season, and with its fancy-looking crust, this pie is a cut above the rest.
2 frozen deep-dish pie crusts, (such as Tenderflake), at room temperature
600-g pkg frozen chopped rhubarb, thawed in the fridge overnight
1 1/4 cups granulated sugar
1 tbsp vanilla
2 tsp cornstarch
1 tbsp coarse sugar
Position rack in lower third of oven, then preheat to 375F. Line a baking sheet with parchment paper. Remove one pie crust from foil pan and lay flat on prepared sheet. Refrigerate both pie crusts in the fridge until ready to use.
Combine rhubarb and granulated sugar in a large saucepan set over medium-high. Bring to a boil, 8 to 9 min. Reduce heat to medium. Cook, stirring often, until mixture thickens, 13 to 15 min. (Time will depend on water content of rhubarb—thickened mixture should measure about 2 cups.) Stir vanilla with cornstarch and 1 tbsp water in a small bowl. Stir into rhubarb mixture.
Remove baking sheet from fridge. Transfer crust and parchment to counter. Use cookie cutters to cut out desired shapes from flat pastry and set aside.
Place chilled pie crust still in foil on baking sheet and pour in rhubarb mixture. Top with cut-outs. Brush cut-outs with 1/2 tsp water, then sprinkle with coarse sugar.
Bake until crust is golden brown, 18 to 20 min. Transfer pie to a rack to cool completely. Refrigerate until filling is firm, about 1 hour.
Protein 2g, Carbohydrates 53g, Fat 11g, Fibre 1g, Sodium 113mg.
Instead of a traditional lattice top, use pretty cookie cutters to give your pie more personality.
Originally published in the Today’s Parent May/June 2020 issue. Photo by Erik Putz.