Springtime Rhubarb Pie

INGREDIENTS

PASTRY RECIPE

• 1 batch of Perfect Pastry

FILLING

• 1 ¼ cups granulated sugar
• 2 large eggs
• ¼ cup all-purpose flour
• 2 Tbsp whipping cream (35%)
• ¼ to ½ tsp freshly grated nutmeg
• 4 cups trimmed and sliced rhubarb (½-inch slices)

EGG WASH & TOPPING

• 1 large egg whisked with 1 Tbsp water
• 1 Tbsp granulated sugar

INSTRUCTIONS

1. On a lightly floured work surface, roll out half of the pastry (reserve the other half for the top of the pie) and line a 9-inch pie dish (see this page). Refrigerate for at least 30 minutes.
2. When ready to bake, place a large rimmed baking sheet on the lowest rack of the oven, then preheat the oven to 400ºF.
3. For the filling, whisk together the sugar, eggs, flour, cream and nutmeg in a large bowl until pale and thick.
4. Add the rhubarb to the sugar mixture, stirring well to combine. Pour the rhubarb mixture into the prepared pie crust.
5. On a lightly floured work surface, roll out the remaining pastry to a 10-inch disc. Using a sharp knife or a small cutter, cut five decorative holes around the centre of this piece of pastry to allow the steam to escape from the finished pie.
6. Place the pastry over the filling. Trim off the excess pastry, leaving a ½-inch overhang. Tuck the overhang under, then flute the edges decoratively, if you wish (see this page).
7. Brush the top of the pie with egg wash. Sprinkle with sugar.
8. Place the pie dish on the hot baking sheet. Bake for 15 minutes. Turn down the oven temperature to 350°F. Bake until the pastry is golden brown and the filling is bubbly, about 40 minutes. Let cool on a wire rack for 1 hour before serving.

BAKING DAY SECRETS

• Rhubarb leaves are poisonous, so always trim them off and discard them carefully in case curious pets or small children are tempted to have a taste.