Gingered Blackberry Cobbler and a Few Favorites

Here are a few things I've enjoyed from around the internets this week and a bonus recipe for a sweet and spicy blackberry cobbler that I made towards the end of my Seattle trip. When life hands you blackberries and you've already made 10 jars of jam and a crisp and you don't have time to let pie dough chill, make cobbler! It is one of those multi-purpose desserts that's not too sweet, making it perfect for breakfast the next day.

- Shae's beautiful post about the terroir of Alaskan blueberries and the jam she made. If you've ever had them, you already know that Northwest blackberries have a distinct terroir of their own.
- Kimberley's lovely words about running and returning
- Some tips on bread management from the always inspiring Rachel
 - A killer circus birthday party with warm cotton candy, a striped cake, and a hot dog bar from Ashley
- I wish I had known about this cocktail from Erin when I had my bounty of blackberries. Campari has been my drink of choice all summer. I guess I'll need a new drink soon, any ideas?
- This series of intimate performances from the Newport Folk Festival, in the ruins of a fort no less
- Lil Bub because if you haven't, you should

Have a great weekend.

Gingered Blackberry Cobbler
adapted from Cook's Illustrated
yield, 1 10'' pan

For the Filling

32 ounces fresh blackberries, rinsed
3 1/2 ounces sugar
1 tablespoon cornstarch
1-1 1/2 teaspoons freshly grated ginger (watch out, it's spicy!)
1 teaspoon lemon zest (meyer lemon if available)
juice from 1/2 lemon

For the Topping

5 ounces all purpose flour
2 ounces oat flour (or finely ground oats or use all purpose flour)
4 tablespoons sugar plus 1 tablespoon
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 ounces butter, melted
1/2 cup plain yogurt (full fat if possible)
1/2 teaspoon vanilla extract

Preheat oven to 375º

For the Filling

Whisk together the sugar, cornstarch, grated ginger, lemon zest and juice. Add in the blackberries and mix gently to combine. Transfer the mixture to a 9'' or 10'' pie pan and place the pan on a rimmed baking sheet. Slide into the oven and bake until the filling is hot and bubbling around the edges, about 25 minutes.

For the Topping

1. While the berries are baking, whisk together the flour, oat flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the melted butter, yogurt and vanilla extract.
2. One minute before the berries come out of the oven, combine the wet and dry ingredients. Stir gently until thoroughly mixed.
3. Carefully remove the berries from the oven and increase the temperature to 425º. Divide the topping into 8 equal pieces and place them gently on top of the berries about 1/2'' apart, they should not touch. Sprinkle the remaining sugar on top of the biscuits.
4. Slide the whole shebang back into the oven and bake until the filling is bubbling and the biscuits are golden brown, 15-18 minutes. Serve warm with ice cream or whipped cream.

Blackberry Rhubarb Crisp

I pick blackberries from the school yard and rhubarb from the side yard. I remember to wear long sleeves and long pants to protect myself from the blackberry brambles, but my hair keeps getting tangled up in the thorns. Later I find a picture of my teenaged self picking blackberries with my best pal, both of us wearing overalls with bandanas tied around our heads*. I cut thin stalks of rhubarb from a forgotten plant and free them from their massive leaves. They are red almost all of the way through. I turn them into summertime crisps. I mix and stir the crumb topping with my hands. I bake them in borrowed ramekins and old jelly jars and they spill all over the baking sheet in the oven. We eat them on my brother's birthday with earl grey ice cream on top, after the babies have been put to bed.

Blackberry Rhubarb Crisp
yield 8-10 individual crisps or, 1 9x13 pan 
A few notes on this recipe: If making individual crisps, you'll want heatproof dishes (ramekins, canning jars, etc) that can hold about 6 ounces. The rhubarb gives the filling a wonderful tartness, which is just about perfect with some ice cream on top. I like a fairly equal fruit to crumb topping, so this recipe makes a generous amount. If you don't want to use it all at once it can be frozen for up to 2 weeks. Don't thaw before using, just break up the crumbs and sprinkle them over your dessert before you bake it.

For the Filling

1 1/2 pounds blackberries
3/4 pounds rhubarb, chopped into 1/4''-1/2'' pieces
1 ounce flour
4 1/4 ounces sugar
1 teaspoon lemon zest (meyer lemon if available)
1 teaspoon vanilla extract

For the Crumb Topping

6 ounces softened butter
4 1/2 ounces rolled oats
4 1/2 ounces whole wheat flour (or sub half all purpose)
4 1/4 ounces brown sugar
1/4 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 375º

1. In a large bowl, gently toss the blackberries, chopped rhubarb, flour, sugar, lemon zest, and vanilla extract together. Set aside while you prepare the topping.
2. In a medium bowl combine the oats, flour, brown sugar, baking soda and salt. Add in the butter and use your hands to work it into the mixture until it holds together in medium clumps.
3. If making individual crisps, divide the filling mixture evenly between 8-10 ramekins, then top with a generous amount of crumb topping. If making 1, 9x13 crisp pour all of the fruit into the dish and evenly sprinkle the crumb over the top.
4. Place the ramekins or baking dish on top of a rimmed baking sheet (to catch any juices) and slide into the oven. Bake until the fruit is bubbling and the the topping is golden brown, 25-30 minutes. Serve warm with ice cream or whipped cream on top.


*No doubt an attempt to channel Angela Chase

Roasted Blueberry Ice Cream and Corn Cookie Sandwiches

You'll have to excuse me for keeping it short today, but I am in Seattle visiting my family and there are babies to snuggle and blackberries to pick and let's not forget about the chickens that need to be chased around the yard. So, I am going to leave you this week with a real whiz bang recipe for glorious ice cream sandwiches packed full of summer flavors.



They are the sweet and salty marriage of cookies that taste intensely of warm buttered corn and tangy ice cream full of pure blueberry flavor. I know cookies that taste like corn might sound a little strange, but they are crazy delicious and they stay soft enough to bite through even when frozen, making them perfect for ice cream sandwiches.

If you'd like to follow my adventures in Seattle this week I'll be posting away on instagram @apt2bbakingco. I'd love to see you over there!

Roasted Blueberry Ice Cream and Corn Cookie Sandwiches
I won't lie, both of these recipes are a bit labor intensive and they both have a lot of ingredients, but they are equally good on their own as they are together so if you don't feel like going all the way just make the cookies or the ice cream and enjoy them on their own. 

Corn Cookies 
adapted from Momofuku Milk Bar
yield 13-15 large cookies, 24-30 small cookies
I don't like to play favorites in the kitchen, but these cookies are a huge hit every time I make them, so I make them a lot :) Freeze dried corn can be found at most natural markets, look for the brand called "Just Corn". If you live in NYC you can buy the freeze dried corn powder at Momofuku Milk Bar.

225 grams/ 16 tablespoons softened butter
300 grams/ 1 1/2 cups sugar
1 egg
225 grams/ 1 1/3 cups all purpose flour
45 grams/ 1/4 cup corn flour (not cornstarch)
65 grams/ 2/3c freeze dried corn powder
3 grams/ 3/4 teaspoon baking powder
1.5 grams or 1/4 teaspoon baking soda
6 grams kosher salt or 1 1/2 teaspoons

1. Combine butter and sugar in the bowl of a stand mixer. Cream on medium-high for 2-3 minutes. Scrape down the sides of the bowl, add the egg and beat for 7-8 minutes. The mixture will be very light in color and very light and fluffy.
2. With the mixer on low speed, add the flour, corn flour, corn powder, baking powder, baking soda and salt. Mix until just combined.
3. For large cookies, use a 2 3/4 ounce scoop (about 1/3 cup) to measure portions of dough and place them on a parchment lined baking sheet. For ice cream sandwich sized cookies (2-3'') like the ones pictured, I use a small scoop of dough (about 2 tablespoons). Pat the tops of the cookies flat and wrap the pan tightly in plastic wrap. Chill at least one hour before baking (I like to let them sit overnight). Do not bake the cookies from room temperature.
4. To bake the cookies: Preheat the oven to 350º.
5. Arrange the chilled dough on baking sheets a minimum of 4 inches apart (for large cookies) or 2 inches (for small cookies). Slide into the oven and bake for 18 minutes (for large cookies) or 13-15 minutes (for small cookies). The cookies should be very light brown around the edges and still bright yellow in the centers when done. Cool completely on the baking sheet and transfer to an airtight container for storage. These cookies can be stored at room temperature for up to 5 days and in the freezer for 1 month.

Roasted Blueberry Buttermilk Ice Cream
adapted from Jeni's Splendid Ice Creams
I've made quite a few of Jeni's ice creams and they have all been killer. The recipe is a bit complicated and you will have to dirty quite a few dishes to put it together, but don't let that hold you back. You will be rewarded with smooth, creamy ice cream packed full of blueberry flavor.

For the Roasted Blueberries

1 pint blueberries
1/3 cup sugar
3 tablespoons lemon juice

Preheat oven to 375º

Combine the blueberries, sugar and lemon juice in an 8'' baking pan. Roast for 8-10 minutes or until the blueberries are just softened and releasing their juices. Let the berries cool for a few minutes, then puree them in a blender or food processor. Measure 1/2 cup of puree that will be used in the ice cream and reserve the rest for another use.

For the Ice Cream Base

1 1/2 cups whole milk
1 1/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1/4 cup buttermilk
2 tablespoons corn starch or tapioca starch
2 ounces softened cream cheese
1/8 teaspoon sea salt

1. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. In a separate bowl, whisk the cream cheese and salt until smooth.
2. Combine the remaining milk, cream, sugar and corn syrup in a large saucepan (at least 4 quarts). Bring the mixture to a rolling boil over medium high heat and boil for 4 minutes. Remove from the heat and slowly whisk in the cornstarch mixture.
3. Bring the mixture back to a boil and cook, stirring constantly until slightly thickened, about 1 minute.
4. Gradually whisk the hot mixture into the cream cheese and salt and stir until smooth. Stir in the reserved blueberry puree and buttermilk. Chill the mixture over an ice bath (or in the refrigerator for a few hours) until completely cold.
5. Pour the base into the canister and freeze according to the manufacturer's directions. Spoon the mixture into a storage container and dollop a few tablespoons of the reserved roasted blueberry puree on top. Gently swirl it into the base, cover the container with plastic wrap and freeze until firm, at least 4 hours.

To Assemble the Sandwiches
yield 12 sandwiches

24 Small Corn Cookies
Roasted Blueberry Ice Cream, slightly softened

Arrange 12 corn cookies, flat sides up on a baking sheet. Top each cookie with a scoop of ice cream and top with another corn cookie, flat side down and push down gently. Cover the baking sheet with plastic and freeze until firm, 30-60 minutes.

White Peach Tart

A perfect summer dessert should be easy to put together and it should definitely utilize and enhance the delicious fruit available this time of year. There are quite a few types of desserts that fit these requirements: crumbles, cobblers, and grunts for example, but sometimes I feel fancy and I want to make a tart. Something about lining a pan with fruit arranged in concentric circles just makes me feel elegant. What? Just me?



Tarts can be really easy you guys, especially when you can just pat the crust into a pan (no rolling! and for the love of unicorns, no blind baking!) Then, all you have to do is slice up some of summer's sweetest, blushing white peaches (no peeling!), toss them gently with a bit of ginger and lime for a punch of flavor, tuck them into your previously patted crust, and wait patiently.



After a few minutes in a hot oven the peaches soften and release their juices, the corny crust crisps and browns, and it's done. A perfect summer pair, all baked up in a fancy dessert that was a cinch to put together.

Not that this even needs to be said, but the leftovers (if there are any) make a delicious breakfast.

White Peach Tart with Ginger and Lime in a Cornmeal Crust
yield, 1 10'' or 11'' tart

For the Crust
This makes a nice, thick crust (about 1/4'') which is my preference. If you prefer your crusts on the thin side, you may want to set aside a bit of the dough for another use before patting it into the pan.

4 ounces corn flour (or very fine cornmeal)
4 ounces all purpose flour
1.75 ounces sugar
1/2 teaspoon salt
1/4 teaspoon lime zest
3 tablespoons olive oil
3 ounces butter, melted and cooled
1 egg yolk

1. In a medium bowl, stir the flours, sugar, salt and lime zest. Make a well in the center of the mixture and add in the olive oil, butter and egg yolk. Stir gently to combine.
2. Turn the dough out into a 10'' or 11'' removable bottom tart pan and pat it evenly on the bottom and up the sides. Refrigerate the shell while you prepare the filling.

For the Filling

4 medium white peaches
1'' piece of ginger, peeled and grated
1/2 teaspoon lime zest
juice of 1/2 a lime
1.75 ounces turbinado sugar (or white sugar)
3/4 ounce all purpose flour
1 ounce cold butter (cut into small cubes)

Preheat oven to 425º

1. Cut the peaches into wedges about 1/2'' thick (I cut my peaches into eighths).
2. In a medium bowl, whisk together the grated ginger, lime zest and juice, turbinado sugar and flour. Add the sliced peaches and toss gently to coat them in the mixture.
3. Arrange the peaches in tight concentric circles on top of the prepared shell, pour any juices left in the bowl on top, and dot the tart with the cold butter cubes.
4. Slide the tart into the oven and bake until the peaches are soft and have released their juices and the crust is golden, about 30-40 minutes. Serve warm or room temperature with whipped cream, creme fraiche or a scoop of ice cream.

Whole Wheat Plum Crumb Bars

I know it's boring to talk about the weather, but here I am, bringing it up again. Living in a place with four distinct seasons forces me to stop and reflect upon what each season brings. Maybe this tendency (along with the grey hair that has started sprouting out of my head) is just another sign that I'm getting older, who's to say for sure? All I know is that this summer, NYC is bringing the heat. It has been a hot, humid summer tempered only by an occasional epic thunderstorm and lots of cold watermelon.



Despite my general dislike of east coast summer temps, I've found a way to ease myself right into the season this year. I find myself in the kitchen most days, weighing flours, cutting butter into even hunks, dropping cubes of ice into a measuring cup of water. I make pie dough and puff pastry and crumbles like this one to house all of the gorgeous summer fruit that I can't stop buying. I make endless, floury messes and clean them up countless times. I turn on the oven when it is far too hot for any sane person to bake. Then, I load my camera with film and try to capture some of this season's essence to remember later in the year when I am complaining about how my toes just won't get warm no matter how many pairs of socks I put on. And if I'm lucky I get to escape the city every once in a while for wide open spaces, hopefully to gather more of summer's bounty.

These perfectly tart crumb bars were baked for just such an occasion, when a group of city kids migrated upstate for the day to drink icy cold beers and make pizzas in a wood fired oven that I had a hand in building. Next time I get up there I am going to do some wood fired baking. Wish me luck!

Whole Wheat Plum Crumb Bars
yield 1 9x13 pan

For the Bottom Crust

6 ounces/170g butter, melted and cooled
3.5 ounces/100g sugar
4.5 ounces/127g all purpose flour
4.5 ounces/127g whole wheat flour
3/4t salt
2t vanilla extract

Preheat oven to 350º and line a 9x13 baking pan with foil or parchment paper. Lightly grease the inside of the pan.

1. In a large bowl, combine the flours, sugar, and salt. Make a well in the center of the mixture and add in the melted butter and  vanilla extract. Stir gently until a dough forms.
2. Pat the dough evenly into the prepared pan. Slide the pan into the oven and bake until light golden brown, about 20 minutes. Set aside to cool while you prepare the filling and crumble.

For the Filling
The plums I used for this recipe were quite tart. The amount of sugar listed below sweetened them gently while leaving some of that lovely tartness behind, which was perfect. If you are working with sweet juicy plums, you might want to cut back on the sugar a bit.

1lb plums (I used a combination of red and black plums)
1.75 ounces/50g sugar
1/2t ground cinnamon
1t ground cardamom
2t vanilla extract
.5 ounce/14g flour

1. Pit and roughly chop the plums. Put them in a bowl and add the sugar, spices, vanilla and flour. Toss gently to combine. Pour over the cooled crust.

For the Crumb Topping

6 ounces/170g soft butter
3.5 ounces/100g rolled oats
2.25 ounces/64g all purpose flour
2.25 ounces/64g  whole wheat flour
5 ounces/120g sugar
1/4t baking soda
1/2t salt

Preheat oven to 375º

1. In a large bowl, combine the oats, flours, sugar, baking soda and salt. Add in the butter and use your hands to work it into the mixture until it holds together in medium clumps. Sprinkle it evenly over the plum filling.
2. Slide the bars into the oven and bake until the topping is golden brown and the plums begin to release their juices, 30-40min. Cool completely before slicing

Whole Wheat Cheese Straws

I've said it before and I'll say it again; I rarely turn down an invitation to dinner. For me, there is no better way to spend an evening than sitting around a table and chatting over food and a few cocktails. I especially love being able to give the host a hand by contributing something to the meal (when they ask!), but I have a few guidelines I like to stick to, to keep things easy on myself. Most of my rules stem from the fact that I travel pretty exclusively on public transportation (or on foot), but I think the general rules can apply to folks with cars too.

Yossy's Rules for Food-to-Go

1. Don't bring anything too heavy or hard to carry: no one wants you to show up to a party sweaty and red faced because you've been hauling around 3 bottles of wine and a cast iron skillet full of cornbread.
2. Don't bring anything that needs to be cooked on site. Your host is probably going to be using the oven and stove, so don't try to sneak in the dumplings that you just have to pan fry to order or use their stand mixer to mash your potatoes.
3. On that note, nothing messy or saucy. Take something liquid, add in a subway transfer and a few block walk and you've got distaster written on your forehead, and spilled on your party shoes.
4. Handheld treats rule them all! Cookies, brownies, little pies, spiced mixed nuts, freshly baked dinner rolls, any veggie side that can be served room temperature, a salad with the dressing sealed up in an a mason jar, a delicious piece of cheese and a loaf of bread, you get where I am going here.

*Bonus points if you can transport your dish in the container you are going to serve it in.
**Double points if you remember to bring the host a gift. I love to share my jam and preserves and they make great host gifts for folks who love food.

These cheesy straws were the other half of my party contribution last weekend and they are my new favorite snack to eat with cocktails, not to mention that they followed all of my Food-to-Go Rules. They were simple to put together, easy to eat and transport and a real crowd pleaser. The whole wheat flour made a perfect base for all peppery, cheesy, buttery flavor packed into these crackers and I knew they were going to be a hit after I "taste tested" most of the first batch that came out of the oven.

What are your favorite foods to bring to a party?

Whole Wheat Cheese Straws
yield, about 50 straws depending on how you slice them

4.5 ounces whole wheat flour
2.25 ounces all purpose flour
1/8 ounce salt
1/4 ounce aleppo pepper (or to taste)
1/8 ounce cracked black pepper
1/8 ounce cayenne pepper
3 ounces cold, unsalted butter cut into small pieces
1.5 ounces sour cream or creme fraiche
3 ounces finely grated parmesan cheese
6 ounces finely grated cheddar cheese (I used a sharp white cheddar)
flaky salt for sprinkling (optional)

1. In the bowl of a stand mixer combine the flours, salt and spices.
2. Add in the cold butter and mix until the mixture resembles coarse sand with a few chunks of butter. Add in the sour cream and mix until well combined.
3. Add in bowl cheeses and mix until just incorporated. The dough should hold together when you squeeze it together with your hands. If it doesn't just add some milk or water to the mixture one teaspoon at a time until it comes together. Turn the dough out onto a piece of plastic wrap and form into a disc. Refrigerate at least 30 minutes and up to overnight before rolling and baking the straws.
4. When you are ready to roll and bake the straws preheat your oven to 350º and line 2 baking sheets with parchment paper or silicone mats. Split the chilled dough into two pieces. Working with one half of the dough at a time, on a lightly floured surface roll it into a rough rectangle about 1/8'' thick. If your kitchen is warm, you may find that rolling the dough between two sheets of parchment or waxed paper is easier.
5. Using a pastry wheel or pizza cutter, cut the dough into strips 1/4''-1/2'' wide. Gently place the strips onto the prepared baking sheets about 1/4'' apart and sprinkle with flaky salt (optional). They won't spread much width wise, but they will puff up a bit. The dough is pretty delicate from all of that cheese and butter, so don't worry if the strips crack or break when you move them. Repeat with the other half of the dough
6. Slide the cheese straws into the oven and bake for 12-15 minutes or until lightly golden. I baked mine for 14 minutes because I like them nice and crispy and caramelized, but you may like them less "done".

Spring Firsts and a Rhubarb Pie

I love these first days of Spring when we all start to shake off the chill of winter and stretch our limbs towards the sun. Every week more flowers pop open, trees get their leaves back after months of naked branches, and I watch as my lucky neighbors sweep off their patios and start replanting their tiny city gardens. One of the things that surprises me most about living on the East Coast is how much I have grown to enjoy the seasons and the transitions that come with them.



This weekend marked a lot of Spring firsts. My first bbq of the season, my first rooftop cocktails, my first subway ride home when I smelled charcoal smoke in my hair and on my skin. I'm sure it doesn't come as a surprise to anyone when I say that the first pie of the season tops my list of favorites.



While I made this pie last Sunday, I practically vibrated with excitement at the thought of eating it outside with the sun shining on my face. Add to that the novelty of trying out a new mixing technique in my quest to improve my pie crust and my favorite vegetable disguised as fruit and you've got my dream day all wrapped up.



I am happy to report that this pie was as revolutionary as I hoped it would be. It was so tart and flaky and lightly vanilla scented that alternate titles I considered for this post included: We Don't Need no Stinking Strawberries, I am a Pie Ninja, and Holy Shit, This Is The Best Pie I've Ever Made. That last one was the exact phrase that popped out of my mouth when I pulled the bubbling beaut out of the oven. I didn't even have to taste it to know.



I wrapped it up in a big cloth tied at the top and proudly carried it  on the train to its rightful resting place: a rooftop picnic table full of friends in the sunshine, with a view of the city in the distance.

For the Crust

This crust comes to you from Brandi Henderson of I made that! and The Pantry at Delancey where she teaches a class called "How to be a Pie Ninja" and she is not messing around. Brandi uses a technique called fraisage which creates long sheets of buttery flakes throughout the dough instead of little pockets of butter. Delightful!

12 oz pastry flour
8 oz cold butter
4 oz ice water
1/2t salt

1. Mix the flour and salt together, then pour the whole lot on a large cutting board or countertop.
2. With a bench scraper, cut in half of the butter until it is the size of lima beans, then cut in the other half of the butter until it is the size of quarters.
3. Using your fingers, flick the water on to the butter flour mixture and gently fold it in with your bench scraper. You have added enough water when you can pick up a handful of the dough and squeeze it together without it falling apart.
4. Then, get this, you smear the butter into the dough. With the heel of your hand push a section of the dough down and away from you. Congratulations, you have just created a sheet of butter which is going to turn delicious flaky crust. Scrape your sheet off of the board and place it in a bowl to the side. Repeat until you have worked through all of the dough, pushing it down and away from you in sections. Once you've gone through all of the dough gently remove it from the bowl, press it together, then split it in half, and wrap each half in plastic wrap and form into a disk. Chill the dough for at least one hour before using. I chilled mine overnight.

If this sounds confusing, check out the link above for a really helpful photo tutorial.

For the Filling

20 oz of rhubarb (about 5 slightly heaping cups), chopped into 1/2'' pieces (if your rhubarb is tough or stringy, remove the strings by pulling them down the stalk)
11.5 oz sugar
2.25 oz flour
1/2 vanilla bean, scraped
1t orange zest
big pinch salt

For the Topping

1 egg, beaten
A few tablespoons of coarse sugar like turbinado or light demerara

To Assemble and Bake

Preheat oven to 450º

1. On a lightly floured surface, roll out one piece of the dough into a 12'' circle about 1/8'' thick and place it into a 9'' pie pan. Place in the fridge while you prepare the rest of the pie.
2. Roll out the other piece of dough into a 12'' circle about 1/8'' thick and place it in the fridge to chill while you prepare the filling.
3. In a large bowl, rub the vanilla bean seeds and orange zest into the sugar to evenly distribute. Add in the rhubarb, vanilla/zesty sugar, flour, and salt and toss to combine evenly. Fill the prepared pie shell with the rhubarb mixture and top with the second crust, crimp the edges and cut a few vents. Alternately, you can top the pie with a lattice-style crust as I've done in the photos above. Here is a link to a great photo tutorial on Simply Recipes. When I make a lattice topped pie, I like to use nice thick strips of dough, so the one's pictured above are about 1'' wide.
4. If the crust seems soft or warm, slide the whole pie into the fridge or freezer for about 15min before you bake it. When you are ready to bake brush the top of the pie with a beaten egg and sprinkle with a healthy dose of coarse sugar.
5. Put the pie on a baking sheet to catch any drips and bake for 15min on the lowest rack of your oven, then lower the oven temp to 350º and bake for 40-50min or until the crust is deep golden brown and the rhubarb juices bubble. Cool at least 2 hours before serving.




Thanks to Shawn for the shot of me holding the pie and to Ellie for the Holga shot on the bottom left.