A Foolproof Rhubarb Pie That Won’t Turn to Soup, Thanks to a

• porciones: 1 pie
• tiempo activo: 15 minutes
• tiempo total: 4 hours 15 minutes

Ingredientes

6 cups rhubarb (21 ounces; 600g), trimmed and cut into 1/2-inch pieces, about ten 24-inch stalks

2 cups strawberries (11 ounces; 310g), trimmed and cut into 1/2-inch pieces

1 1/2 cups granulated sugar (10.5 ounces; 300g)

3 tablespoons cornstarch (3/4 ounces; 21 g)

1 tablespoon (10 g) pectin

1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

1 recipe buttery, flaky crust , prepared for a double-crusted pie

1 teaspoon vanilla paste (see note)

3 tablespoons strawberry jam or preserves (2.75 ounces; 75g)

1 large egg, lightly beaten, for glazing

Instrucciones

In a large bowl, use a silicone spatula to toss rhubarb and strawberries with sugar to evenly coat. Set aside to macerate for 1 hour.

In a small bowl, whisk cornstarch, pectin, and salt to combine; set aside.

Meanwhile, Shape Pie Crust: Place pie dough on a well-floured surface. Using a rolling pin, roll 1 disc of pie dough into a circle roughly 14 inches in diameter. Transfer pie dough to a 9-inch pie plate, lightly cover with plastic wrap, and refrigerate until ready to use.

For a Solid-Top Pie: Roll remaining dough as before; place dough on a rimmed baking sheet lined with parchment paper. Lightly cover with plastic wrap, and refrigerate until ready to use.

For a Lattice-Top Pie: Roll remaining dough into a 9- by 15-inch rectangle. Using a pizza cutter, fluted pastry wheel, or knife, cut dough into a dozen 10-inch strips, each about 1-inch wide. Set dough strips on a rimmed baking sheet lined with parchment paper, lightly cover with plastic wrap, and refrigerate until ready to use.

In a large bowl, set up an ice bath by partially filling it with a combination of cold water and ice. Set aside.

Set a colander over a large bowl and drain macerated fruit. Pour macerating liquid into a measuring cup; you should have about 1 3/4 cups liquid. Reserve 6 tablespoons; discard remainder or reserve for another use.

In a large pot, combine rhubarb, strawberries, vanilla paste, and strawberry jam. Cook over medium heat, stirring often, until fruit softens slightly and begins to release some liquid, about 2 minutes. Sprinkle with cornstarch mixture; cook, stirring constantly, until fruit is evenly coated and cornstarch begins to stick to bottom of skillet, about 1 minute. Stir in 6 tablespoons of reserved macerating liquid and bring to a simmer. Cook, stirring often, until mixture just thickens, about 2 minutes. Remove from heat. Scrape fruit filling to a large bowl; set bowl over prepared ice bath. Let sit until room temperature, about 30 minutes.

Adjust oven rack to middle position and preheat oven to 425°F (220°C).

Scrape filling into prepared pie shell and top with pie dough or weave strips into a lattice . Using a pair of kitchen scissors, trim edges of both pie crusts until they overhang the edge of the pie plate by 1/2 inch all the way around. Using a pair of kitchen scissors, trim edges of both pie crusts until they overhang the edge of the pie plate by 1/2 inch all the way around. Fold edges of both pie crusts down together, tucking them in between the bottom crust and the pie plate and working your way all the way around the pie until everything is tucked. Use the forefinger on your left hand and the thumb and forefinger on your right hand to crimp the edges. If using a solid top crust, cut 5 slits in the top with a sharp paring knife for ventilation.

Chill pie in the freezer for 15 minutes. When ready to bake, brush pie with egg wash. Bake for 15 minutes, then lower heat to 375ºF (190ºC) and bake until the juices are bubbling and the crust is golden brown, 45 to 55 minutes. Remove from oven, transfer to a cooling rack, and allow pie to cool completely before serving, about 4 hours.

Nutrición

• Calorías: 4762 kcal
• Grasa Total: 131 g
• Grasa Saturada: 45 g
• Grasa No Saturada: 0 g
• Colesterol: 186 mg
• Sodio: 2723 mg
• Carbohidratos Totales: 887 g
• Fibra Dietética: 37 g
• Azúcares Totales: 527 g
• Proteína: 36 g