RHUBARB FRANGIPANE PIE
Provided by Allison Kave
Categories Dessert Bake Easter Almond Spring Rhubarb Party Advance Prep Required Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 9-inch (23-cm) pie crust
Number Of Ingredients 16
Steps:
- 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.
- Make the frangipane filling: In 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.
- Make the rhubarb filling: In a large bowl, mix together the sugar, cornstarch, and salt. Add the rhubarb and orange zest and toss to coat.
- Spread the frangipane over the bottom crust. Pile the rhubarb filling on top. Brush the pie shell edges with egg wash or milk.
- 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.
- 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.
- 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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Salah Kaski
s_kaski48@gmail.comThis pie looks absolutely divine! I can't wait to try it.
Leanne Coombes
c_l50@hotmail.comI'm not sure if I'm up to the challenge of making this pie. It looks a bit complicated.
Stenneth Crosdale
s_c@gmail.comI'm not a big fan of rhubarb, but I'm willing to try this pie because it looks so delicious.
Alamgir hossen Hira
h-a48@yahoo.comThis pie is a work of art! It's almost too pretty to eat.
Abdulrauf Abdulrauf
abdulrauf-a9@hotmail.frI'm not a fan of pies, but this one looks really tempting. I might have to give it a try.
Mahwish Shoaib
shoaib_m16@aol.comThis pie looks so good! I'm definitely going to try making it this weekend.
Salman fasrshi
salman.f11@hotmail.comI'm not sure if I can find fresh rhubarb at my local grocery store. Is there a substitute that I can use?
Anamika AS
as_anamika50@gmail.comI'm allergic to almonds. Is there a way to make this pie without the frangipane filling?
Ramyrose Ong
ongramyrose@hotmail.co.ukThis recipe seems a bit complicated for me. I think I'll stick to something simpler.
Lili Beth
lb@yahoo.comI'm not a big fan of rhubarb, but I'm willing to give this pie a try. It looks delicious!
Tefo Sekabate
sekabate-t33@gmail.comThis pie is absolutely stunning! I can't wait to try it.
Michele crane
m_crane0@hotmail.co.ukI've made this pie several times now and it's always a favorite. It's the perfect dessert for any occasion.
Craig Desmond Steenkamp
csteenkamp@hotmail.comThis pie is a bit time-consuming to make, but it's worth the effort. The end result is a truly special dessert that will impress your friends and family.
kopila limbu
kopila_l@gmail.comThe crust on this pie is amazing! It's flaky and buttery, and it holds up perfectly to the juicy rhubarb filling.
Irfan Khaliq
irfan_k@gmail.comThe almond flavor in the frangipane filling is so rich and delicious. It's the perfect complement to the tart rhubarb.
Selas Maggie
s@hotmail.co.ukI love that this recipe uses fresh rhubarb. It gives the pie a wonderful tartness that perfectly balances out the sweetness of the frangipane filling.
No Sa
n_sa@hotmail.comThis pie is so easy to make, even for a beginner baker. The instructions are clear and concise, and the end result is a stunning pie that tastes as good as it looks.
Haji Asifqadri
asifqadri-haji@hotmail.comI made this pie for a potluck and it was a huge hit! Everyone loved the unique flavor combination and the beautiful presentation. The pie was gone in no time.
OWUSU CHRISTOPHER
owusu-christopher@hotmail.frThis rhubarb frangipane pie was a delightful treat! The combination of tart rhubarb and sweet almond filling was simply divine. The crust was flaky and buttery, and the filling was rich and creamy. I would highly recommend this recipe to anyone looki