Musical pairing – Rhubarb Pie by John Fogerty
I love pie. Let me back up and say I love a great pie. I love everything about a great tasting pie . . . the crust, the butter, the spices, not to mention that a pie in the oven makes the whole house smell like somebody loves you . . . and the filling . . . the glorious filling; especially fruit filling that bubbles over onto the baking sheet you’ve placed under your pie tin (you do this, right??) . . . because sometimes, just sometimes, that overflowing filling doesn’t necessarily burn but rather creates a glossy, ooey-gooeyness of pie filling goodness that you can sneak into your mouth before anyone is the wiser . . . oh my . . . yes, I do love me some pie . . .
I’ve mentioned before that living in the little house on Ankeny Street we didn’t have birthday parties where we invited classmates over; instead my mother allowed us to choose a dinner menu and the dessert we wanted; mine was easy – angel food cake or cherry pie. I think I chose cherry pie because my birthday is in February, near President Washington’s birthday in fact, and there was something about someone cutting down a cherry tree . . . or was that Lincoln . . . I didn’t pay much attention to that kind of thing when I was in school – never thought I’d have to use that information . . . huh. guess that theory was wrong . . . be that as it may . . . I remember being smitten with the lattice tops my mother would create and seeing those beautiful dark, sugar-lacquered ruby cherries taunting me from beneath those oh-so-flaky pieces of crust . . . still makes my mouth water thinking about it now.
So yes. Pie has always had a place near and dear to my heart and last summer I decided I wanted to learn to make a slab pie . . . it took a year’s worth of waiting but oh honey, lemme tell yuh . . . this was worth the wait (weight) in gold!!
I think slab pies are perfect for parties, picnics, family reunions and everything in between; serve them at room temp, they are intended to be hand-held, but feel free to serve them on a plate with a scoop of ice cream! Here is how I made this one ~
RHUBARB CREAM SLAB PIE
Makes 1 10×13 sheet pan, 1-inch deep
- Your favorite recipe for a two-crust pie (or a good quality store-bought crust) **
- 6 cups sliced rhubarb, approximately ½-inch thick
- ¾ cups light brown sugar
- ¾ cups white sugar
- 6 Tablespoons all-purpose flour
- ¾ teaspoon freshly ground nutmeg (reduce to ½ tsp if using ground nutmeg)
- zest of 1 orange
- pinch of salt
- 2 Tablespoons Cointreau (optional)
- 3 slightly beaten eggs
- ¼ cup heavy cream
- ¼ cup butter, cut into small cubes
- cream for brushing top pastry
- raw sugar for sprinkling top pastry
- Preheat oven to 375 degrees.
- If you’re making your own crust, prepare according to directions; divide into two sections and refrigerate for at least one hour (this allows the gluten to relax and will reduce the amount of shrinkage so don’t skip this step). If you’re using a store-bought crust, begin at step 3.
- Place rhubarb, both sugars, flour, orange zest, salt, Cointreau (if using) and nutmeg in a bowl; toss to coat.
- In a separate bowl, add eggs and cream; blend well and add to rhubarb mixture; stir to combine. Set aside in refrigerator until you’re ready to fill the pie.
- Take out one section of crust and on a slightly floured surface, roll out to an 13-by-16 inch rectangle; place in bottom of sheet pan; NOTE: you want to have overlap.
- Refrigerate bottom crust for 5 minutes.
- Remove crust and rhubarb filling from refrigerator and spread rhubarb filling evenly over bottom crust. Dot with butter pieces. Refrigerate while you get top crust rolled and ready to place.
- On a lightly floured surface, roll out remaining piece of dough into a 12-by-15-inch rectangle. Drape over filling. Bring bottom pastry up and over top pastry. Pinch edges to seal. Using a fork, prick top crust all over, or if you’re fancy, cut a design in the top. Brush with heavy cream and sprinkle with raw sugar. Refrigerate the entire pie for 5 minutes before baking – you want your crust to be cold when you place it in the oven.
- To prevent over-browning, loosely cover pie with foil and bake at 375 degrees for 30 minutes; remove foil and bake for another 30 minutes or until crust is golden and filling is bubbling – mine actually took about an hour and 10 minutes to fully bake. You can always loosely place foil over pie if it is browning too much.
- Transfer to a wire rack until just warm to the touch, about 45 minutes.
- Serve warm or room temperature.
Can’t get enough? Here’s more pie love from around the web!