Rhubarb Pie
- 1/3 cup cornstarch
- 1 1/2 cups sugar
- 1 pinch ground nutmeg
- 2 1/4 lbs rhubarb stalks, cut into 1-inch pieces
- 1/2 tsp grated lemon rind
- 3 sheets frozen puff pastry, thawed
- 2 tbsp unsalted butter, cubed
- Preheat the oven to 350u0b0F. Line a baking pan with foil and place in oven.
- In a large bowl, combine cornstarch, 1/4 cup of the sugar and nutmeg. Add rhubarb, lemon peel and remaining 1 1/4 cups sugar. Let stand 10 mins, until juices begin to appear.
- Lightly grease a 9-inch pie dish. Cut 1 of the pastry sheets in half. Join each half with 1 whole pastry sheet to make 2 larger sheets. Place 1 of the sheets in pie dish, leaving overhang. Spoon in rhubarb mixture and dot with butter cubes.
- Brush pastry rim with water, then top with remaining pastry sheet. Press edges together to seal. Trim overhang to 1/2 inch. Fold over and crimp with a fork. Place pie dish on prepared pan in oven.
- Bake 40-45 mins until top is golden brown. Cool on a wire rack. Serve warm.
cornstarch, sugar, ground nutmeg, rhubarb stalks, lemon rind, pastry, unsalted butter
Taken from recipes-plus.com/api/v2.0/recipes/32276 (may not work)