For the pie crust
4 cups unbleached all-purpose flour
1 Tablespoon sugar
2 teaspoons salt
1-3/4 cup cold butter
1 egg, beaten
1/2 cup cold water
1 Tablespoon apple cider vinegar
1 egg white
1 Tablespoon water
Sugar for dusting
For the pie filling
8 cups chopped rhubarb
2-2/3 cups white sugar (I always use organic cane sugar)
3/4 cup unbleached all purpose flour
1 teaspoon ground cinnamon
I will always remember the rhubarb patch on the side of my Great Grandma’s house. She used to give me a little bowl of sugar and we would pick it and dip the rhubarb into the sugar and eat it right there on a hot summer day in the shade of the house. I always loved this unusual vegetable which resembles giant red celery stalks (which becomes a fruit in pie due to it’s sour flavor). The cooked flavor is somewhere in between apples, plums and strawberries.
Many of my friends from Europe have never heard of or seen this vegetable, which kind of seems strange, since it was gaining popularity in Europe in the 1700-1800s. Originating in China, Tibet, Mongolia and Siberia, rhubarb made it’s way into European medicine cabinets, and was used for intestinal problems, Hepatitis B, laxative and autoimmune reactions. The leaves are actually poisonous (as are potato leaves)! Thankfully, only the stalk is used in recipes!
DIRECTIONS
In a large bowl, combine flour, sugar and salt. Cut in the butter using a pastry cutter until it is well blended and resembles course sand.
Whisk together the water, egg and vinegar and add to the flour mixture, mixing first with a fork, and then with your hands until the dough comes together into a ball. Divide into four equal portions, cover and refrigerate for at least an hour. If you decide to halve this recipe, you can freeze two of the portions for later use.
On a floured surface, roll out the portions of dough for that they fit one inch over the pie plate. Neat trick: If you have trouble lifting the dough, roll it up on the rolling pin like so and place on the pie plate:
Gently tap down the crust into the pie plates.
For the filling, in another large bowl, combine the flour, sugar and cinnamon. Spread 1/2 cup of the mixture into the bottom of each of the pie plates. This will prevent the juice from the cooking rhubarb from leaking out of the bottom of the pie.
Add the chopped rhubarb.
Divide the remaining flour mixture and sprinkle on top of the chopped fruit. Do NOT mix up the fruit and flour mixture.
Place the second pie crust on top of the pie and cut the excess using kitchen shears to within 1 inch of the edge. Fold the bottom crust edge over the top and pinch together the edges. Brush with egg white/water and sprinkle generously with sugar. Poke some holes in the top using a fork.
Cover the edges in foil to prevent burning and bake at 450°F for 40 minutes. Remove the foil from the edges and bake for an additional 5-7 minutes or until the edges are golden brown. Cool completely before serving with a generous scoop of vanilla ice cream!
On a side note: I had a little extra dough, from which I made two mini pies using some strawberries that were on the last legs of edibility. Yum!!
