Rhubarb Pie

I harvested the rhubarb last weekend after a beautiful day of planting in the gardens.  I made a couple pies.  I tried one with stevia for my diabetic husband.  I've had success with it in other baking, but the pie came out a little bitter (altho it got mostly eaten), so I made him another one yesterday with a different Artificial Sweetener That Shall Not Be Named.  But the other one I made on Sunday was with maple syrup, and it was absotively delicious.  Notice "was" in past tense.  Yeah, it was gone in less than 2 days.  The girls helped only a little.  I think I could eat a whole rhubarb pie...by myself...in one sitting...if it wasn't for the shame factor.  If one were to ask what my favorite pie was, I'd probably say chocolate cream; but then spring rolls around...those red-green stalks emerge at the edge of my garden...and I can't control myself.  So, hands down...favorite fruit pie:  Rhubarb!  And we're purists here on the hill.  Adding strawberries is for wussies. 

The crust here is my standard quicky, and it's yummy and flaky.  It's an offshoot from my parents' crust recipe that I grew up on and still love (nobody, and I mean nobody, makes apple pie like my mom...nope, sorry, yours just doesn't cut it).  They use all AP flour and shortening in theirs.  My husband prefers the heartier dark flour and olive oil (with which I'm more than happy to oblige). 

The Crust:
1 cup AP flour
1 cup spelt (or white wheat) flour
1 tsp salt
2/3 cup olive oil (or other oil/shortening)
7 Tbsp water

Mix the flour and salt in a medium bowl.  Pour the oil in the middle and mix with a fork until all the flour is saturated.  Add the water, and mix again.  Don't worry if it seems watery at first.  In no time, the flour will soak up the water too and take on a nice doughy texture.  Let it rest in a ball while you prepare the filling.

The Filling:
6 Tbsp AP flour
1-1/3 cup maple syrup (or other sweetener)
6 cups diced rhubarb
1-2 Tbsp Earth Balance butter (optional)

In a bowl, coat the rhubarb with the flour.  If you're using a dry sweetener, add that to the flour before mixing with the rhubarb.  If you're using maple syrup or other wet sweetener, pour it on after you've placed the rhubarb/flour in the pie shell. 

Split the dough in half.  I just press the first (bottom) half into the pan with my hands.  Make sure to give yourself a good lip at the edge.  Place the filling on top of this.  Dot with Earth Balance butter.

For the top crust, sprinkle your rolling surface generously with flour.  Sprinkle the top of the dough also and roll out with your pin.  When sizable, cover the filling with the top crust and seal the edge.  I grew up cutting around the circumference and crimping with a fork, but now I always just tuck the extra dough underneath and flute the edges with my fingers.  I think it just looks prettier.

(fluting)

(fluted)

Pierce the top crust with a knife to allow steam to escape.  Make sure to line the bottom of your oven with foil, in anticipation of pie juice seepage. 

Bake the pie in a preheated 450-degree oven for 15 minutes.  Then reduce the temperature to 350, and bake for another 40 minutes. 

Let cool completely before slicing, if you can.

Nom nom nom...Repeat.