i know this will come as a surprise but i baked a pie yesterday. a rhurbarb pie. i know, quelle surprise! a rhurbarb peach pie to be exact and i guess my mom did seem surprised by that combo.
what i was surprised by was how perfect it came out. the crust was problematic because of the heat. the rhubarb seemed less than ideal and the peaches are early. and yet, the stars aligned and brought everything together. buttery, flaky crust. the filling a perfect balance of sweet and tart and not one bit runny. this pie was meant to be.
pie crust
2 1/4 cups flour
2 teaspoon sugar
1 teaspoon
salt
16 tablespoons cold butter
6 tablespoons water
mix dough until sticky. roll into 2 ball. wrap each ball in plastic wrap and
press into a disk. refrigerate for a half hour.
roll out 1 ball of dough and press into the pie plate. roll out the
other for the pie top. set aside.
filling
5 ripe peaches, skinned and sliced
2 1/2 cups rhubarb, chopped
3 tablespoon cornstarch
1/4 cup dark brown sugar
1 tablespoon of vanilla
pinch of salt
preheat the oven to 450 degrees. toss the filling ingredients and
fill the pie plate. put 3-4 pats of butter on top of the filling. put
the dough for the top over the filling and seal the pie. cut vents in the top of the pie. brush top
with milk and sprinkle with raw sugar. bake at 450 for 10 minute and then
turn down the oven to 350 for another half hour.
seriously, a perfect match.
