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The Food Guys for July 05, 2009
11:50 AM - 12:00 PM
Today's Highlight: "Rhubarb"
Crusty Rhubarb Pie
submitted by reader Barbara Maggs of Cle Elum, WA. On-line recipe courtesy of Relish Magazine.
MODIFIED BY GREG PATENT
Ingredients
No-Roll Pastry:
1/1/2 cups all-purpose flour (spoon flour into dry measuring cups; level off)
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup vegetable oil
2 tablespoons milk
Filling:
2 cups sugar
6 tablespoons all-purpose flour
¼ teaspoon salt
6 cups diced, unpeeled rhubarb (1 ½ pounds)
Topping:
1/4 cup chilled butter, cut into small pieces
1/4 cup sugar
1/2 cup all-purpose flour
Instructions
1. Preheat oven to 400 degrees with heavy baking sheet on lowest rack.
2. To prepare the pastry, mix flour with salt and sugar in a large bowl. Pour in vegetable oil and milk. Mix well with a fork. Transfer to a deep-dish pie pan (MUST be deep dish) and press with fingers to spread evenly over bottom and up sides of pan.
3. To prepare the filling, combine the sugar, flour, and salt. Sprinkle one-third evenly into pie crust. Scatter 2 cups of rhubarb over sugar mixture. Repeat twice more.
4. To prepare the topping, mix butter, sugar and flour with a pastry blender or your hands or a food processor until crumbly. Sprinkle over rhubarb mixture. Pan will be very full.
5. Bake 30 minutes at 400 degrees; reduce temperature to 350 degrees and bake 30 to 40 minutes more, or until filling is very bubbly and topping is golden brown. Pie juices may bubble over onto the baking sheet. Cool completely. Serves 10.
Greg's blog: www.gurugreggetsyoucooking.blogspot.com
Greg's website: www.gregpatent.com
Greg's Missoulian articles: missoulian.com/food/gp
From favorite seasonal recipes, to the roots of our food traditions, to the politics of food, Jon and Greg illuminate the wonderful world of food each Sunday, in this 10 minute program produced by Montana Public Radio.
Greg Patent won the Pillsbury bakeoff when he was 19 years old. His cookbook, "Baking in America," won the 2003 James Beard Award for best baking book of the year. Jon Jackson is a mystery writer and jazz music expert with a passion for great food. The Food Guys have also been featured on NPR’s Weekend Edition Sunday.
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