By Kay Steiger
My friend Kate (No, not that one. This one!) had the very excellent idea of a pie party. The general idea is everyone brings a sweet or savory pie, hangs out, eats pie, drinks, and has a truly wonderful time. She does them every so often, but this weekend I finally made it to one. I made a rhubarb tart, adapted from this recipe on Simply Recipes. (The pie crust recipe also came from from there.) It was really easy to make. It also reminds me of when we used to pick rhubarb straight out of the back yard (it would grow there like a weed) and make tasty pies and jams out of it.
Now, go forth and make pie.
1 recipe pate brisee pie crust
3 c. rhubarb stalks (about 3-4 stalks), cut into 1/4-inch slices
3/4 c. sugar
2 tbsp. flour
Zest of one lemon
2 tbsp. of minced candied ginger
1 tsp. of vanilla extract
1 tbsp. butter
In a bowl combine the rhubarb, sugar, flour, orange zest, flour, vanilla, and ginger and allow to macerate for 15 minutes.
Preheat the oven to 375°F. If you are using homemade chilled pie dough, remove it from the refrigerator to let stand for 10 minutes before rolling out.
Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness.
Place rolled-out pie dough in the center of a small-rimmed, lightly buttered baking sheet. Use a slotted spoon to lift up the rhubarb mixture, leaving the excess liquid behind, and place the rhubarb mixture in the center of the pie dough round, leaving a border of 2 inches on all sides. Put roughly one tablespoon of butter cut up on top of the rhubarb mix. Fold the edges of the pie crust up and over so that circle of the filling is visible.
Bake on the middle rack of oven at 375°F for 35-40 minutes. The crust should be slightly browned and the filling slightly bubbly. Cool on a rack for at least half an hour.