Lattice-Top Rhubarb Pie

Lattice-Top Rhubarb Pie
Photo by Scott Phillips

Ingredients

  • 4 cups ½-inch pieces rhubarb (about 1-¼ lb.)
  • 1 tsp. finely grated lemon zest (I use a Microplane grater)
  • ¼ tsp. baking powder
  • Pinch table salt
  • 4-½ oz. (½ cup plus 1 Tbs.) cold cream cheese
  • 3-½ oz. (¾ cup) cake flour
  • 6 oz. (12 Tbs.) cold unsalted butter
  • + 8 more ingredients
    • 1 Tbs. cider vinegar
    • ¾ cup granulated sugar
    • 2 Tbs. milk
    • 4 tsp. cornstarch
    • 3 Tbs. heavy cream
    • 6-½ oz. (1-½ cups) bleached all-purpose flour
    • 1 Tbs. turbinado sugar or granulated sugar
    • ¼ tsp. table salt

Cut the butter into 3/4-inch cubes. Wrap them in plastic and freeze until hard, at least 30 minutes. Put the all-purpose flour, cake flour, salt, and baking powder in a metal bowl and freeze for at least 30 minutes. Put the cold flour mixture in a food processor and process for a few seconds to ...

View full recipe at Fine Cooking

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network