With the help of Libbie Summers genius pie baking skills and her knack for making food not only delicious but ever so pretty too, this Ginger Rhubarb number was born. It’s a unique twist on a classic recipe and will get standing ovations at your Easter table next Sunday, we guarantee. Grab the details below all photographed by Chia Chong. Plus a yummy pie dough and how to for lattice crust.
1 Hour/s 15 Minute/s
- 1 prepared pie dough for a double crust pie
- 1⁄2 cup candied ginger
- 6 cups fresh rhubarb, sliced 1⁄4-inch thick on the diagonal (about 6 stalks)
- 2/3 cup light brown sugar
- 1/3 cup all-purpose flour
- pinch of salt
- pinch of ground cinnamon
- 1 egg mixed with 1 tablespoon water
- 1 tablespoon turbinado sugar (optional)
- On a lightly floured surface, roll out one half of the dough and drape over a 9-inch pie plate being careful not to stretch the dough. Allow the dough to loosely drape over the sides. Refrigerate while making filling.
- In the bowl of a food processor fitted with the blade attachment, add the candied ginger and pulse until nearly pulverized (you can also chop finely with a knife).
- Add the pulverized ginger, rhubarb, sugar, flour, salt and cinnamon to a large mixing bowl and toss to coat.
- Preheat oven to 350 degrees F.
- Place rhubarb filling in chilled pie shell and top with a lattice top pie crust.
- Brush the top of the pie with the egg wash and sprinkle with the turbinado sugar if desired.
- Bake until the filling is bubbling and the crust is a rich golden brown (about 1 hour and 15 minutes).
- Let pie cool completely before slicing and serving.