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Recipe From The Farm: SNAP Raspberry Rhubarb Pie
INGREDIENTS
CRUST
3 cups unbleached flour
2 sticks (1 cup) unsalted butter
3 tblsp. frigid cold water
1 tsp. sea salt
1 tblsp. sugar
FILLING
2 cups chopped fresh rhubarb
2 cups raspberries
1 tblsp. diced ginger
1/4 cup SNAP
1/4 cup butter
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1 tblsp. lemon juice & zest
1/4 cup sugar
INSTRUCTIONS
1. Cut cold sticks of butter into small squares.
2. Combine flour/salt/sugar with butter squares and knead with hands until flaky
3. Add cold water slowly until ball is formed. Divide into TWO parts (one for bottom crust, one for top crust).
4. Roll out onto floured surface
5. Use a spatula to gently lift the rolled dough off the counter surface, and turn into a 9″ round pie tin. Poke a fork into the dough gently to allow for ventilation.
6. Wash rhubarb & chop into bite-size pieces.
7. Use pie weights or aluminum foil & peas (in this case…dried beans or pasta work, too) to weigh down the dough.
8. Bake for 12 minutes at 375 degrees fahrenheit. Remove pie weights/peas/beans and bake for 5 minutes at 425 (until slightly crisp).
9. While the shell is baking, combine all filling ingredients in a large saucepan/cast iron over medium heat. Simmer until thick.
10. Remove shell from oven, ladle filling into hot crust.
11. Roll out remaining dough onto floured surface and cover filled pie.
12. Use a fork to crimp edges together. Slice off excess. Cut 4-5 slits in the top to allow steam/liquids to escape.
13. Baste gently with egg whites. Bake uncovered in a 375 degree Fahrenheit oven for 25-30 minutes. Let cool completely before serving.
14. Compost your scraps!
* Alternate version: Top with organic granola!
Written by robin on 08/15/2010 in AITA In The Wild | AITA Original | Blog | SNAP | Spirits | The Farm
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