Sunday, May 3, 2009
Bee Boppa Loo Bop Rhubarb Pie!
(Adapted from James Beard's recipe in American Cookery)
1 stick of cold butter
1 & 1/3 cups flour
1/2 t salt
1/8 cup water
Buzz the flour and salt briefly in a small food processor. Cut the cold butter into 1/2" bits. Place these bits on top of the flour in the food processor, and buzz briefly on the pulse setting. Add the water slowly, and buzz in spurts, just until the mixture starts to come together. Remove onto a lightly floured surface and roll out to be 2" larger than your pie dish. Place the pastry in pie dish.
5 cups diced (1/2") rhubarb
4 T flour
1 & 1/4 cup sugar (This makes a tart pie. If you like it sweeter, add 1/4 cup more sugar)
1 T orange zest
Place in pastry lined pie dish, dot with 2 T butter.
Top with Crumb Topping:
Mix: 2 T butter, 2 T. flour, 2 T brown sugar - place the crumbs in the center of the pie.
Fold the overhanging pastry dough up and onto the top of the pie.
Place the pie on a baking pan with sides to catch any possible drips.
Bake at 450° for 15 minutes, then turn down to 350° and bake for 30 - 35 more minutes.
Serve with Cream Cheese Ice Cream
(Be sure to place cannister of ice cream maker in freezer 24 hours before)
2 egg yolks (strained to remove the stringy parts)
1/2 cup milk
1/3 cup sugar
1 pinch seasalt
4 ounces cream cheese (Nancy's Cultured Cream Cheese is good)
4 ounces heavy cream
1 tsp vanilla
In a small saucepan, mix the yolks with a small amount of the milk, and gradually add the rest of the milk, the sugar, and the seasalt. Heat over low heat, to barely simmering, stirring constantly. Remove from the heat, and stir in the cream cheese until it melts (it may not all melt, that is OK). Add the remaining ingredients (cream and vanilla). Chill in fridge for at least 8 hours. I used a small Donvier. This makes about 1 pint of ice cream.