Page 163 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

bottomed skillet, then add the rhubarb along with ¼ cup (50 g) of
the sugar and the lemon juice. Sauté until the rhubarb is just
tender. Add the pear slices and sauté for 2 minutes more. Spread

the rhubarb and pears over the bottom of the piecrust.
4
. In a mixing bowl, whisk together the vanilla, cardamom, lemon
zest, egg yolks, remaining sugar, and cream until well combined.

Pour this over the fruit and bake the pie for about 25 minutes, or
until just set. Sprinkle it with turbinado sugar, and bake it for 10
minutes more.