Sunday, March 2, 2014

Honey-Kissed Rhubarb Pie

I was already making a pie for Brian - click here for that post - and I knew that my three would object if they didn't get a pie, too. But I ran out of sugar, so this is a honey-kissed version. Here goes...


For the Pâte Brisée
for two pie crusts

2-1/2 C all-purpose flour, plus extra for rolling
1/2 C finely ground blanched cashew or cashew flour
1/2 C organic powdered sugar
1 C butter, very cold, cut into 1/2 inch cubes
2 T limoncello
3 to 4 T cold water

I don't have a food processor, so I use a pastry blender and do it all by hand. Place the flour, ground cashews, powdered sugar, and cold butter in a large bowl. Use the pastry blender until the mixture resembles coarse meal, with pea size pieces of butter. Add limoncello and cold water 1 T at a time, until mixture just begins to clump together. If you squeeze some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and cut again. Note: too much water will make the crust tough. Once the dough comes together into a ball, halve your dough and wrap tightly each ball tightly in plastic wrap and refrigerate for at least 30 minutes before using.

While the crust chills, make the filling...

For the Filling

5 C sliced rhubarb
1/2 C pine honey
4 T white whole wheat flour
2 T softened butter
1 T limoncello
  
In a large mixing bowl, toss together the rhubarb, honey, flour, butter, and limoncello. Preheat the oven to 425 degrees. Spoon the mixture into your crust and bake for 15 minutes. Reduce the heat to 350 degrees and bake for another 45 minutes - until the crust is firm and lightly golden. Let cool slightly.

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