Rhubarb Pie with Sumac
Something about the sweetness of the honey and strawberries, in balance with the tartness of the sumac and rhubarb, makes this seasonal delight extra fabulous.
INGREDIENTS
- 4 Cups (425g) Rhubarb, fresh & thickly sliced
- 2 Cups (300g) Strawberries, quartered
- ½ Cup + 2 Tbsp (42g) Cornstarch
- ½ Cup (100g) Sugar
- Pinch of Salt
- ¾ Cup (255g) Honey
- Juice of 1 Lime
- Zest of 1 Orange
- 2 tsp Sumac
- ½ tsp Cardamom, ground
- ½ tsp Vanilla extract
- 1 large Egg
- 1 Tbsp Water, cooled with ice
- Turbinado Sugar, for sprinkling
- Enough pie dough for a double crust
DIRECTIONS
- Preheat the oven to 400°F with a rack in the lower third (preferably with a Baking Steel or pizza stone). Roll out the top and bottom crusts. Line a pie plate with the bottom crust and chill while preparing the filling.
- In a medium pot set over medium-low heat, add the honey and simmer until a medium amber colour form. Do not stir. Once the honey starts to colour, tilt the pan occasionally – it’s easier to see the actual colour of the honey when you’re looking at less of it (otherwise, it may seem darker than it is).
- As soon as the honey is close to medium amber, turn off the heat – the honey will retain heat and continue to cook, so you want to allow time for carry-over cooking. Add the lime juice, orange zest, sumac, ground cardamom and a pinch of salt. Whisk to combine thoroughly. Allow to cool slightly, then whisk in vanilla extract.
- In a large bowl, whisk the cornstarch, sugar and pinch of salt to combine. Add the sliced rhubarb and quartered strawberries and toss to coat the fruit thoroughly in this mixture. When the fruit is well coated, add the honey mixture to the bowl and toss to coat the fruit evenly.
- Transfer the mixture to the prepared bottom crust and spread into an even layer. Use the rolling pin to unfurl the prepared top crust over the filling gently, or if desired, cut into strips and weave into a lattice. Use scissors to trim the dough, so there is only ½ inch excess around the edge of the pie plate. Tuck the excess dough under, flush with the edge of the pie plate. Crimp your edges as desired and chill your pie for 15-30 minutes. (You want the pastry to be cold when going into the hot oven to produce the flakiest results.)
- Whisk the egg with the cool water and brush the top crust, but don’t egg-wash the crimped edges, which tend to brown enough on their own. Sprinkle generously with turbinado sugar. Cut a few vents in the top crust if not using a lattice.
- Transfer the pie to the oven and bake for 45 to 55 minutes (until the crust is deeply golden brown). Watch for the filling to bubble up a bit through the vents or lattice. (If the crust is browning too quickly, tent the brown portions with foil.)
- Remove the pie from the oven to cool completely before slicing and serving. Serve with vanilla ice cream or whipped cream for extra deliciousness.Notes:
- This pie is best eaten the day it is made. You can store leftover pie at room temperature covered with plastic wrap or in a cake carrier.
- If using frozen rhubarb and strawberries, increase the amount of cornstarch to compensate for the extra liquid/moisture.
Recipe and photo credit, with thanks @ambrewzia