Rhubarb Pie

Name: Rhubarb Pie
Yield: Makes one 9-inch pie, 6 to 8 slices (level: easy)
Ingredients: 1 recipe Traditional Pastry Piecrust dough for a 9-inch double-crust pie (page 5); 1/2 cup heavy cream (to glaze the top crust and crimped pie edges); 1 1/2 cups sugar; 2 tablespoons cornstarch; 2 tablespoons quick-cooking tapioca (see page 46); Pinch of salt; 6 cups trimmed 1/2-inch-thick rhubarb slices (approximately 8 large rhubarb stalks); 1 tablespoon unsalted butter

January 24, 2012

This pie is one of those treats you have to enjoy while the weather is warm because rhubarb is in season only from April to September. When selecting rhubarb, look for firm, glossy stalks. Be sure to cut off all of the leaves of a rhubarb stalk—they are toxic to humans. Wash the rhubarb stalk well and then peel the stringy skin to get to the core of this celerylike vegetable. Try this pie with the Cinnamon Sugar Crumb Topping (page 12) for a nice contrast to rhubarb’s naturally tart taste.

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