A Pair of Rhubarb Pies

bluebarb pie | apt 2b baking co
brown sugar rhubarb pie | apt 2b baking co
brown sugar rhubarb pie | apt 2b baking co
brown sugar rhubarb pie | apt 2b baking co
bluebarb pie | apt 2b baking co
brown sugar rhubarb pie | apt 2b baking co
rhubarb pie | apt 2b baking co
brown sugar rhubarb pie | apt 2b baking co
bluebarb pie | apt 2b baking co

There's nothing that I love to bake more in the summer than pie. Ok, maybe galettes, but they are pretty much the same component parts arranged a little differently. Anyhow, fruit and buttery crust, and ice cream on top is pretty much the optimal to enjoy just about any summer produce, even better if you can eat it outside somewhere - barefoot with the sun shining on your face.

I hope you don't mind that I am a little behind in sharing what I've been up to in the kitchen, but there is still lots of rhubarb at my farmer's market so here are a couple of rhubarb-heavy recipes that would be perfect for this holiday weekend's (if you are in the US) gatherings.

The Bluebarb is especially patriotic with it's red rhubarb, and blueberry filling. I am not a fan of strawberries and rhubarb baked together, but I love rhubarb with darker berries. The second is a straight-up rhubarb pie sweetened with brown sugar, and flavored with a generous sprinkle of lime juice and zest which was a welcome change from my normal granulated sugar-orange zest combo. I made both of these pies with the All Butter Pie Crust from Sweeter off the Vine using all purpose flour, but they would be great with a whole grain crust too (sub in 1/2 spelt or rye for the all purpose) If you are gluten-free Alanna over at the Bojon Gourmet has a lot of great looking gluten free crusts too, pie for everyone!

Have a great weekend guys!

p.s. Don't forget to check the EVENTS tab above. I'll be doing book signings and other book related events all summer, I'd love to meet you all!

Bluebarb Pie

Makes one 9-inch pie

All Butter Pie Crust (recipe follows)

Filling

1 pound (450g)  rhubarb stalks

1 pound (450g) blueberries

3/4 cup (150g) granulated sugar

1/2 lemon, zest and juice

1 vanilla bean, seeds scraped from the pod

1/4 cup (32g) all purpose flour

1/2 teaspoon cinnamon (optional)

pinch salt

1 egg, lightly beaten for egg wash

1 tablespoon turbinado sugar

Preheat the oven to 400º F and place a rack in the bottom of the oven. In a large bowl combine the sugar, lemon zest, and vanilla bean seeds. Use your fingers to rub the zest and seeds into the sugar until well combined and fragrant. Stir in the flour, cinnamon, and salt.

Cut the rhubarb into 1-inch pieces and add it to the bowl. Add the blueberries and lemon juice, but don't stir quite yet.

On a lightly floured surface, roll out one piece of the dough into a roughly 12-inch circle about 1/8-inch thick and place it into a 9-inch pie pan. Place in the fridge while you prepare the rest of the pie. Roll out the other piece of dough into a roughly 12-inch circle, about 1/8-inch thick.

Stir the filling ingredients together, then fill the pie shell and top with the second crust.

Trim the edges so they are even, then crimp them together. Alternately, cut the second crust into 1 1/2 to 2-inch strips and weave a lattice top.

Slide the whole pie into the fridge or freezer for about 15 minutes or until the crust is very firm. When you are ready to bake, carefully and gently brush the top of the pie with a beaten egg and sprinkle with a healthy dose of coarse sugar.

Put the pie on a baking sheet to catch any drips and bake for 45-55 minutes or until the crust is deep golden brown and the juices bubble. Cool the pie before slicing.

Brown Sugar Rhubarb Pie

makes one 9-inch pie

All Butter Pie Crust (recipe follows)

Filling

32 ounces (900g) rhubarb  chopped into 1/2'' pieces (if your rhubarb is tough or stringy, remove the strings by pulling them down the stalk)

1 1/4 cups (250g) light brown sugar

1/4 cup (32g) all purpose flour

1/2 vanilla bean, seeds scraped from the pod

1 tablespoon lime zest

1 tablespoon lime juice

pinch salt

1 egg, lightly beaten for egg wash

1 tablespoon turbinado sugar

Preheat the oven to 400º F and place a rack in the bottom of the oven. In a large bowl combine the sugar, lime zest, and vanilla bean seeds. Use your fingers to rub the zest and seeds into the sugar until well combined and fragrant. Stir in the flour and salt. Add the rhubarb and lime juice but don't stir quite yet.

On a lightly floured surface, roll out one piece of the dough into a roughly 12-inch circle about 1/8-inch thick and place it into a 9-inch pie pan. Place in the fridge while you prepare the rest of the pie. Roll out the other piece of dough into a roughly 12-inch circle, about 1/8-inch thick.

Stir the filling ingredients together, then fill the pie shell and top with the second crust.

Trim the edges so they are even, then crimp them together. Alternately, cut the second crust into 1 1/2 to 2-inch strips and weave a lattice top.

Slide the whole pie into the fridge or freezer for about 15 minutes or until the crust is very firm. When you are ready to bake, carefully and gently brush the top of the pie with a beaten egg and sprinkle with a healthy dose of coarse sugar.

Put the pie on a baking sheet to catch any drips and bake for 45-55 minutes or until the crust is deep golden brown and the juices bubble. Cool the pie before slicing.

All Butter Pie Crust

2 2/3 cups (340g) all purpose flour

1/2 teaspoon salt

1 cup plus 2 tablespoons (255g) unsalted butter, cold and cut into cubes

8-10 tablespoons ice water

1 tablespoon apple cider vinegar

To make the crust, combine the flour and salt in a bowl, cut the butter into 1/2-inch cubes, and add the apple cider vinegar to the ice water.

Working quickly, add the butter to the flour and toss to coat. Then use your fingers or the palms of your hands to press each cube of butter into a flat sheet. Keep tossing the butter as you go to ensure that each butter piece is coated with flour. The idea is to create thin, flat shards of butter that range from about the size of a dime to about the size of a quarter. Sprinkle about 6 tablespoons of the water over the flour mixture and mix gently. If the dough seems very dry, add more water a couple of teaspoons at a time. 

You have added enough water when you can pick up a handful of the dough and squeeze it together easily without it falling apart. Press the dough together, then split it in half, form into discs and wrap each disc in plastic wrap. Chill the dough for at least one hour before using, or overnight. I prefer an overnight rest if possible

A Cobbler for the End of Summer

peach and blueberry cobbler | apt. 2b baking co.
peach and blueberry cobbler | apt. 2b baking co.
peach and blueberry cobbler | apt. 2b baking co.
peach and blueberry cobbler | apt. 2b baking co.

I know I am pushing it here a bit (date-wise) with this dessert, but the last of the berries and stone fruit are hanging around the market and I am going to take advantage while I can. I am a recent cobbler convert (you all know my heart belongs to pie) but cobblers are so tasty, and admittedly a bit easier to make: especially when you top them with drop biscuits like these guys

Some links! 

My column at Food52 is still going strong! I've been on a yeast baking kick over there, check it out

I spent a day cruising around Brooklyn devouring baked goods (and taking photos!) with the ladies of Ovenly for King Arthur's Sift. Such a great day! 

and I contributed a few photos to the most recent issue of Taproot.

 

End of Summer Cobbler

makes one 10-inch cobbler

Peaches and blueberries are a perfect pair in this simple cornmeal-biscuit topped cobbler. Baking this cobbler at a high temperature allows the biscuits to cook all of the way through without getting dry, while warming the fruit just enough that it releases its juices.

Filling

3 cups blueberries

3 medium peaches, pitted and chopped into 3/4-inch pieces

1/3 cup granulated sugar

1 vanilla bean, seeds scraped

1 tablespoon cornstarch

pinch salt

zest and juice of one lemon

Biscuits

1 cup flour

1/4 cup cornmeal

3 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

5 tablespoons unsalted butter, melted

1/2 cup buttermilk

1/2 teaspoon vanilla

2 tablespoon heavy cream

1 tablespoons turbinado sugar

Position a rack in the center of the oven and preheat to 400º.

For the filling: Add the sugar, vanilla bean seeds, and lemon zest to a large bowl. Use your fingers to evenly rub the zest and vanilla beans into the sugar. Add the cornstarch and salt then add the berries, peaches, and lemon juice and stir gently to combine.

For the biscuits: Stir the flour, cornmeal, sugar, baking powder, baking soda, and salt together. In a separate bowl whisk the butter, buttermilk, and vanilla together. Add the wet ingredients to the dry ingredients and stir gently until just combined.

Pour the filling into a 10-inch pie pan (or cake pan) then dollop the biscuit mixture over the top in 8 even pieces. Brush them with the heavy cream, then sprinkle the turbinado sugar over the top. Put the pie pan on a baking sheet to catch any drips. Bake until the biscuits are golden and cooked through and the fruit juices bubble, 20-25 minutes. Serve with ice cream.