Rhubarb Pie

Name: Rhubarb Pie
Ingredients: 1/3 cup cornstarch; 1 1/2 cups sugar; 1 pinch ground nutmeg; 2 1/4 lbs rhubarb stalks, cut into 1-inch pieces; 1/2 tsp grated lemon rind; 3 sheets frozen puff pastry, thawed; 2 tbsp unsalted butter, cubed

7 ingredients

5 steps

Ingredients

1/3 cup cornstarch
1 1/2 cups sugar
1 pinch ground nutmeg
2 1/4 lbs rhubarb stalks, cut into 1-inch pieces
1/2 tsp grated lemon rind
3 sheets frozen puff pastry, thawed
2 tbsp unsalted butter, cubed

Directions

1

Preheat the oven to 350°F. Line a baking pan with foil and place in oven.
2

In a large bowl, combine cornstarch, 1/4 cup of the sugar and nutmeg. Add rhubarb, lemon peel and remaining 1 1/4 cups sugar. Let stand 10 mins, until juices begin to appear.
3

Lightly grease a 9-inch pie dish. Cut 1 of the pastry sheets in half. Join each half with 1 whole pastry sheet to make 2 larger sheets. Place 1 of the sheets in pie dish, leaving overhang. Spoon in rhubarb mixture and dot with butter cubes.
4

Brush pastry rim with water, then top with remaining pastry sheet. Press edges together to seal. Trim overhang to 1/2 inch. Fold over and crimp with a fork. Place pie dish on prepared pan in oven.
5

Bake 40-45 mins until top is golden brown. Cool on a wire rack. Serve warm.