Sunday, March 2, 2014

Leverage and a Limoncello-Rhubarb Pie

There's a story about this pie. There's always a story, right?!?

We are getting ready to participate in the Run or Dye 5K next weekend. Not just us, but the Garneaus. Jet really wanted to do a race, so Pia got them all race entries to Christmas. I got a text on Christmas morning. All it said was: I blame you!

Yeah, okay.

Now that we're one week away, Pia and I began talking about what we should wear. If you aren't familiar with these races, they call themselves the most colorful 5Ks in the world. As you run along the route spectators toss safe, eco-friendly, plant-based powder dye at every kilometer. Fun! So, we decided that we would wear white shirts and colorful socks. Colorful, mismatched socks.

My family's are on the left. Pia's family's are on the right. Brian objected. Until...Brian texted me a photo of rhubarb.

"I'll do anything for a rhubarb pie!" he texted.
"Yes, anything!"
You'll do anything for a rhubarb pie?!
"Yes, I already said that."
Okay, I'll bake you a rhubarb pie. But you have to wear the socks.
"I'm going to need a BIG piece of pie before I'm going anywhere near those socks!"
You can have a whole pie.

The funny thing: he probably would have worn the socks anyway. And I definitely would have baked him a rhubarb pie anyway. Shhhhhhh...

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 C organic granulated sugar
2 T white whole wheat flour
2 T softened butter
1 T limoncello
In a large mixing bowl, toss together the rhubarb, sugar, 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.

1 comment:

  1. I have rhubarb in my garden every year I get tons to freeze and make into syrups, pies etc. Going to try this recipe.