Page 163 - United States of Pie

1 tablespoon turbinado or sanding sugar

Preheat the oven to 425°F.
In a large mixing bowl, combine the rhubarb, sugar, flour, orange
zest, nutmeg, and salt, and toss well to coat.

On a well-floured surface, roll out one portion of the dough until it
is about /8-inch thick and will fit a 9-inch pie plate. Gently pick up the
1
dough, center it over the pie plate, and ease it into the plate. Let the
excess dough hang over the rim. Pour in the rhubarb filling, and
shake the pie plate gently to spread it out evenly. Dot the surface of
the filling with the butter.
Roll out the second portion of dough to the same size. Lay the

dough over the filling. Trim the edges of both layers of dough to
leave a 1-inch overhang. Pressing the edges together, fold them
under, and then decoratively crimp the perimeter. With a sharp knife,
cut 5 vents in the top crust.
Bake the pie for 15 minutes. Then reduce the heat to 375° and
continue baking for another 40 to 45 minutes, until the crust is

golden brown. Allow the pie to cool to room temperature before
enjoying.

Optional:
For a lovely sheen on the baked pie, use a pastry brush to paint the
surface with the cream. If you like, sprinkle the sugar over the cream.
As the pie bakes, the sugar will caramelize, and it will crackle when
you slice a wedge of the freshly baked pie.