2/24/2012
Orange Rhubarb Pie
For Crust:
2 1/2 all purpose flour
2 T sugar
1 t salt
1/2 cup chilled unsalted butter, diced
1/2 cup chilled vegetable shortening
1/4 cup plus 2 T buttermilk
For Filliing:
1 3/4 cups sugar
2" piece vanilla bean, quartered
20 oz frozen rhubarb
1/2 cup cranberries, coarsely chopped
1/2 cup thinly sliced dried apricots
1/4 cup all purpose flour
For Topping:
1 cup sour cream
2 T firmly packed dark brown sugar
1/2 t grated orange peel
>how to make<
(for crust)
*Combine flour, sugar and salt in large bowl.
*Add butter and shortening.
*Cut in using hands or pastry blender until mixture resembles coarse meal.
*Add buttermilk and stir with fork until moist clumps form.
(Dough can also be prepared in processor.Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.)
*Press together to form dough.
*Divide dough in half.
*Gather dough into balls; flatten into disks.
*Wrap separately and chill 1 hour.
(for filling)
*Position rack in lowest third of oven and preheat to 400 degrees.
*Combine sugar and vanilla bean in processor and blend until vanilla bean is finely chopped.
*Add orange and process until orange is finely chopped.
*Transfer to bowl.
*Add rhubarb, cranberries, apricots and flour and toss.
*Roll out 1 pie crust disk on lightly floured surface to 13" round .
*Roll up dough on rolling pin and transfer to 9" diameter pie plate.
*Gently press into place.
*Trim edges of crust, leaving 3/4" overhang.
*Roll out second disk on lightly floured surface to 13" round.
*Cut round into 1/2" wide strips.
*Spoon rhubarb mixture into crust.
*Place strips atop pie, forming lattice.
*Pinch edges to seal strips to crust edge.
*Fold overhang under strip ends so that crust is flush with edge of pie pan.
*Crimp edges to make decorative border.
*Bake until crust is golden and filling bubbles around edges, covering edges of crust if browning too quickly, about 55 minutes. Cool.
(for topping)
*Combine sour cream, brown sugar and grated orange peel in small bowl.
For Crust:
2 1/2 all purpose flour
2 T sugar
1 t salt
1/2 cup chilled unsalted butter, diced
1/2 cup chilled vegetable shortening
1/4 cup plus 2 T buttermilk
For Filliing:
1 3/4 cups sugar
2" piece vanilla bean, quartered
20 oz frozen rhubarb
1/2 cup cranberries, coarsely chopped
1/2 cup thinly sliced dried apricots
1/4 cup all purpose flour
For Topping:
1 cup sour cream
2 T firmly packed dark brown sugar
1/2 t grated orange peel
>how to make<
(for crust)
*Combine flour, sugar and salt in large bowl.
*Add butter and shortening.
*Cut in using hands or pastry blender until mixture resembles coarse meal.
*Add buttermilk and stir with fork until moist clumps form.
(Dough can also be prepared in processor.Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.)
*Press together to form dough.
*Divide dough in half.
*Gather dough into balls; flatten into disks.
*Wrap separately and chill 1 hour.
(for filling)
*Position rack in lowest third of oven and preheat to 400 degrees.
*Combine sugar and vanilla bean in processor and blend until vanilla bean is finely chopped.
*Add orange and process until orange is finely chopped.
*Transfer to bowl.
*Add rhubarb, cranberries, apricots and flour and toss.
*Roll out 1 pie crust disk on lightly floured surface to 13" round .
*Roll up dough on rolling pin and transfer to 9" diameter pie plate.
*Gently press into place.
*Trim edges of crust, leaving 3/4" overhang.
*Roll out second disk on lightly floured surface to 13" round.
*Cut round into 1/2" wide strips.
*Spoon rhubarb mixture into crust.
*Place strips atop pie, forming lattice.
*Pinch edges to seal strips to crust edge.
*Fold overhang under strip ends so that crust is flush with edge of pie pan.
*Crimp edges to make decorative border.
*Bake until crust is golden and filling bubbles around edges, covering edges of crust if browning too quickly, about 55 minutes. Cool.
(for topping)
*Combine sour cream, brown sugar and grated orange peel in small bowl.
Labels: buttermilk pie crust recipe, rhubarb pie recipe, sour cream topping rechipe
