Rhubarb Pie

The "pie plantbright "'s pink and green leaves produce a tangy, delicious pie that is deserving of its moniker.

Ingredients :

• 1 complete recipe The ideal pie crust (2 single crusts)

• For rolling out the dough, use all-purpose flour.

• 1 3/4 pounds (1,060 grams) or 6 cups fresh, chopped rhubarb

• Packed 1/4 teaspoon orange zest, grated

• 1 cup (200g) (200g) refined sugar

• 1/3 cup (38g) (38g) sugarcane starch

• 1/4 teaspoon of nutmeg, ground

• 1/8 of a teaspoon of kosher salt

• 1 tablespoon milk, half-and-half, or heavy cream

• One huge egg yolk

• Sugar turbinado for sprinkling

STEPS :

     1. Warm up the oven :

Set a rack in the bottom-third of the oven and heat it to 450 degrees.

     2. Create the pie crust :

The pie dough should be prepared, divided into two equal disks, and chilled for at least an hour in the fridge.

     3. Spread the dough out :

One disk should be taken out of the fridge. Flour your countertop just a little bit. Roll the dough with a rolling pin to a circle that is 11 inches in diameter and 1/8 inch thick.

Roll the dough to the edges, beginning in the middle. Rotate the dough as you roll it to keep it round. Add a little more flour if the dough begins to adhere to the counter or rolling pin.

     4. Place in pie plate :

Put the dough into a 9-inch pie pan with care. Roll the dough around the rolling pin, then unroll it into the pie dish to accomplish this with the least amount of chance of breaking the dough. To line the pie dish, gently press the dough into place.

     5. Creating the filling :

Combine the orange zest and the diced rhubarb in a sizable mixing dish.

Whisk the sugar, tapioca starch, salt, ground nutmeg, and pepper together in a medium bowl. With a rubber spatula, coat the chopped rhubarb with the sugar mixture.

     6. Filling to crust transfer :

Spread the filling evenly into the bottom crust after transferring it there. The filling will be rounder depending on the depth of your pie pan, but it will settle during baking.

     7. Create the top lattice :

The second disk of dough should be rolled out using the same procedure as the first. Cut a circle of dough into vertical strips that are 1/2 to 3/4 of an inch broad using a pastry wheel or a pizza wheel.

Lay 4 to 7 strips over the pie, parallel to one another, evenly spaced apart, to create a lattice. Every other strip should be folded back, and the middle of the pie should have a long strip of dough laid out perpendicular to the other strips. The folded strips should be unfolded and placed on top of the perpendicular strip.

The parallel strips beneath the perpendicular strip should now be folded back, and a second perpendicular strip should be placed next to the first. To cover the second perpendicular strip, unfold the folded strips. Continue weaving in this manner until the lattice is fully constructed.

Trim the edges of the dough and fold it over the lattice's edges, tucking the top crust under the bottom crust so the fold's edge is level with the pie dish's rim. To seal the edges, crimp them with your fingertips.

     8. Apply egg wash on the pie :

To produce an egg wash, mix together the cream and egg yolk in a small bowl. Apply the egg wash to the top crust using a pastry brush. Sprinkle the turbinado sugar liberally over the top.

     9. Cook the pie :

To catch any drips, line a baking sheet with a rim with foil or parchment paper. If you save your parchment paper and use it again, now is a good time to do so.

The pie should bake for 15 minutes after being placed on the baking sheet.

Once the crust is brown and the mixture is bubbling in the center, lower the heat to 350°F and continue baking for another 1 to 1 1/2 hours. Cover the pie's edges with aluminum foil or a pie shield if they start to brown too rapidly.

At the hour mark, check your pie to see whether it is done.

     10. Cool, then dish :

The pie should be placed on a wire rack to cool. Before slicing and serving, allow it to cool fully.

     11. Storage :

The cooked pie can be kept at room temperature for up to 2 days or in the refrigerator for up to 4 days when loosely covered with plastic wrap.