Rhubarb Cream Pie
- 1 store bought or pure butter pie crust
Rhubarb Cream Pie Filling
- 1 large egg + 2 large eggs
- 1/4 cup all-purpose flour*
- 2/3 cup whipping cream
- 2 teaspoons vanilla extract
- 5 cups (20 oz) 1/4-inch sliced rhubarb, fresh or frozen-defrosted
- 7/8 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 teaspoons orange zest, no white bitter pith
- 2/3 cup all-purpose flour*
- 1/4 cup Imperial Sugar Light Brown Sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter
- Crème Chantilly, optional
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 375°F. If using store-bought crust, line a 9-inch deep pie pan. If using homemade dough, use slightly more than half of dough and line pie pan.
- To ensue a properly baked crust, blind bake pie shell.
- Cut a round piece of parchment paper about an inch wider than pie pan. Cut 2-inch-deep cuts all around edge of parchment paper.
- Fit parchment paper into pie shell. Fill with to the edge with dry beans or uncooked rice.
- Place in oven for about 17-20 minutes or until upper side edges of pie shell is very pale golden.
- Using an ice cream scoop or large spoon, remove beans and paper. Prick surface with a fork.
- Gently brush surface with beaten egg and return to oven. Keep an eye on pie as bubbles may form which need to be pricked quickly with tip of a knife. Bake until light golden, about 8-12 minutes and remove from oven. Lower oven temperature to 335°F.
- In a bowl large enough to hold all ingredients whisk 2 eggs until smooth. Add flour and whisk to combine. Add whipping cream and vanilla extract.
- If using fresh rhubarb, cut in 1/4-inch-thick slices and add to above. Use previously frozen rhubarb as is.
- Add sugar and orange zest.
- Transfer mixture to prebaked pie shell and place in oven.
- Make streusel by combining flour, brown sugar, cinnamon, and salt in a bowl. Using a grater, grate very cold butter directly into flour-sugar mixture.
- Using fingers, work this mixture until it looks like wet sand.
- Once pie has been in oven for 25 minutes, gently and evenly cover pie with streusel and return to oven.
- Bake for another 22-25 minutes or until pie no longer jiggles in center (has set). Baking time is affected by type of pie pan used. An aluminum pan conducts heat faster than glass.
- Consume slightly warm or cold. A cold pie can be decorated with crème Chantilly. Served warm, crème Chantilly can be served on side.