Rhubarb Pie With Muscat Raisins

comments (2) August 4th, 2008

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Ingredients:

by Liz Holland
April 1997
from issue #8

Pie Plant Pie With Muscat Raisins

8 servings

Pastry Dough:
2 cups flour
1⁄2 tsp. salt
1⁄3 cup cold unsalted butter, cut into bits
1⁄3 cup vegetable shortening
6 Tbsp. ice water

Filling:
4 cups chopped rhubarb
1⁄2 cup Muscat raisins
1 cup sugar
1 egg
1 tsp. vanilla
Pinch of salt
1⁄4 tsp. cinnamon
1⁄8 tsp. nutmeg
1 tbsp. unsalted butter

Using a food processor, or by hand, mix the flour and salt. Cut in the butter and vegetable shortening until the mixture is in pea-size pieces. Add the cold water, and mix until just combined. Form the dough into two flattened balls, wrap in plastic, and refrigerate for at least an hour.

Preheat oven to 400˚F. Remove one ball of dough from the refrigerator. Using a well-floured rolling pin and surface, roll out the pastry crust, and line a 9-in. pie pan.

To make the filling, mix the rhubarb, Muscat raisins, sugar, egg, vanilla, salt, and spices together in a medium-size bowl. Pour the rhubarb mixture into the prepared shell and dot with the butter. Roll out the second ball of dough to fit over top of pie. Seal top and bottom crusts and cut holes in the top crust to let steam escape.

Bake on the bottom rack for 20 min., then lower oven temperature to 350˚F and bake for 50 to 60 min. more, until the filling is bubbling and the pie has browned.


posted in: dessert, rhubarb

Comments (2)

Gestur writes: I made this toothsome pie last weekend and found it a delight! I've made a rhubarb marmalade for many years that calls for a pound of muscats with 4 lbs of rhubarb and the juice and zest of 2 oranges and one lemon plus some cinnamon and ground cloves, so I know how well the flavors of rhubarb and muscat raisins play together! I think the tsp of vanilla and the pinch of nutmeg and two of cinnamon of this recipe make for a more rounded, flavorful mouth feel, not the sharp attacking one of a straight rhubarb pie. I will make this in future again. Thanks

Posted: 4:45 pm on June 30th
justinfinch writes: Awesome
Posted: 3:35 am on May 18th
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