For some, the beginning of spring is marked by budding crocuses and blooming daffodils. For me, it's all about the rhubarb. After a long winter of baking endless nut, citrus, and chocolate cream pies, the emergence of those leafy pink stalks from the ground is a harbinger of the coming bounty of spring and summer fruits. Some wait until strawberries are in season a few weeks later to start baking with rhubarb, but I use it as soon as humanly possible. Toasted almond frangipane is a lovely, creamy foil to the tartness of the rhubarb, and adds an extra layer of flavor without overwhelming the star ingredient.
在gredients
Makes one 9-inch (23-cm) pie crust
Frangipane Filling
Rhubarb Filling
Step 1
Preheat the oven to 425°F (220°C). On a lightly floured surface, roll out half of the dough into an 11-inch (28-cm) circle about 1/8 to 1/4 inch (3 to 6 mm) thick. Line a 9-inch (23-cm) pie plate with the dough, and trim the overhang to 1 inch (2.5 cm). Refrigerate the crust until ready to bake.
Step 2
Make the frangipane filling:在a food processor, grind the almonds and sugar until they are sandy. Add the butter, then the egg, flour, and vanilla and mix until smooth.
Step 3
Make the rhubarb filling:在a large bowl, mix together the sugar, cornstarch, and salt. Add the rhubarb and orange zest and toss to coat.
Step 4
Spread the frangipane over the bottom crust. Pile the rhubarb filling on top. Brush the pie shell edges with egg wash or milk.
Step 5
Roll out the other half of the pie crust into an 11-inch (28-cm) circle. Lay the dough over the surface of the pie. Trim the edges and tuck the dough inward or outward, pressing and rolling the bottom and top crust edges together. Crimp them into a decorative edge, brush with egg wash or milk, and sprinkle raw sugar over the top. Cut vents into the top crust to allow steam to escape.
Step 6
Put the pie on a baking sheet and bake for 20 minutes, rotating once halfway through. Lower the temperature to 350°F (175°C) and bake for 30 to 40 minutes more, until the crust is golden and the filling is set (you'll see thick juices bubbling out when it's ready). Remove the pie to cool completely on a wire rack, at least 1 hour.
Step 7
This pie can be refrigerated for up to 1 week, covered in plastic wrap. Let it come to room temperature before serving, or warm it in a low oven. It can be kept frozen for up to 2 months: Cover it in plastic wrap, then in foil, and let it come to room temperature before serving.
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Reviews (6)
Back to TopI chose NOT to make the cornmeal pie shell for a couple of reasons - 1.) didn't think it sounded good. 2.) A lot of reviews didn't have anything nice to say about it. So, I just used my favorite pie crust recipe and it was fine. Personally, I LOVE frangipane and have made a poached pear and fraginpane tart multiple times. This reminds me of that. In fact, instead of making a PIE, I chose to make tarts! I wanted smaller slices and something that would be easier to serve, the the tart shell gives me that option. Did double the frangipane, to make sure I had enough to line the bottom of the two tart pans. Tarts just came out of the oven, and they look beautiful. Can't wait for them to cool enough for me to dive into.
mishababy
McHenry, IL
5/24/2019
First of all, I don't shy away from recipes with multiple steps. But the time and energy involved to make this pie isn't worth the effort. The almond filling didn't add much of a twist, the cornmeal crust (refrigerated more 36 hours) was a dream to roll out, but tough when baked. The rhubarb I used was rather thin and young so perhaps it was not as tasty as older stalks. I was disappointed.
LauraRaposa
Scituate, MA
4/15/2014
This review is for the filling only. This was a great twist on Rhubarb pie. The frangipane was a great addition. I may have used too large of an orange, but the amount of orange zest from 1 orange overpowered the rhubarb. I will definitely make this portion of the recipe again with much less orange zest. The crust looked too similar to one that I haven't liked in the past, so I used my usual recipe with some alterations to incorporate the cornmeal. Turned out delish!
Seattlite
Seattle, WA
4/1/2014
I don't have an issue with the rhubarb/frangipane recipe, it was the pie crust that drove me nuts. The actual finished product (pie w/ cornmeal crust) is quite delicious. I would give the rhubarb/frangipane recipe 4 stars and the cornmeal crust 2 stars. This part of the recipe was fun to make, unusual, refreshing and delicious! Even my husband who doesn't like desserts thought is was fantastic. I was wanting to throw out the cornmeal pie crust recipe, but my husband LOVED it, so I will try to make it easier. I've been baking pies for 50 years (lots of them) and that was the most anal, difficult pie crust I ever made (I've tried many, many pie crust recipes). I didn't think the unruly dry mess was worth the end product. It made me angry making it and that isn't a good baking attitude to have. Anyway, I will definitely make it again and use a different method for the corn meal pie crust.
Gia5
Oregon
4/1/2014
This is a new twist on an old favorite
patrickmarshall
Pioneer, CA
3/28/2014
This looks great, I will try it and write back but first I would like to say thank you for showing the butter quantities in stick/grams also as in Canada this is how we bake.Thanks from north of the border
MonicaV
Toronto,Canada
3/28/2014
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