Ingredients with Measurements:
- 1 9-inch pie crust
- 4 cups rhubarb, chopped
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup almond meal
- 1/2 cup sliced almonds
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 egg, beaten
Special equipment needed:
- Pie dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the chopped rhubarb, sugar, cornstarch, cinnamon, nutmeg, and salt. Mix well and set aside.
3. In another mixing bowl, combine the almond meal, sliced almonds, melted butter, honey, and vanilla extract. Mix well and set aside.
4. Roll out the pie crust and transfer it to the pie dish. Trim the edges and crimp them with a fork.
5. Pour the rhubarb mixture into the pie crust.
6. Spoon the almond mixture over the rhubarb mixture, covering it completely.
7. Brush the beaten egg over the edges of the pie crust.
8. Bake the pie for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
9. Let the pie cool for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 380
Fat: 19g
Carbohydrates: 49g
Protein: 5g
Fiber: 3g
Sugar: 28g
Sodium: 170mg
Substitutions for ingredients:
- You can use any type of pie crust, homemade or store-bought.
- If you don't have almond meal, you can use ground almonds or almond flour.
- You can use any type of sweetener instead of honey, such as maple syrup or agave nectar.
Variations:
- You can add strawberries or raspberries to the rhubarb mixture for a different flavor.
- You can add a splash of orange juice or zest to the rhubarb mixture for a citrusy flavor.
- You can add a pinch of cardamom or ginger to the almond mixture for a spicy flavor.
Tips and tricks:
- Make sure the rhubarb is chopped into small pieces so it cooks evenly.
- If the pie crust starts to brown too quickly, cover it with foil.
- Let the pie cool completely before slicing it to prevent the filling from spilling out.
- Serve the pie with whipped cream or vanilla ice cream.
Storage instructions:
- The pie can be stored in the refrigerator for up to 3 days.
- Cover the pie with plastic wrap or foil to prevent it from drying out.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a decorative plate or platter.
- Dust the top of the pie with powdered sugar or cinnamon.
- Garnish the pie with fresh mint leaves or sliced almonds.
Pairings:
- Serve the pie with a cup of coffee or tea.
- Pair the pie with a glass of cold milk or almond milk.
Suggested side dishes:
- Serve the pie with a side of fresh fruit, such as strawberries or blueberries.
- Serve the pie with a side of whipped cream or vanilla ice cream.
Troubleshooting advice:
- If the filling is too runny, add more cornstarch.
- If the filling is too thick, add more rhubarb or a splash of water.
- If the crust is too dry, brush it with a little bit of milk or cream before baking.
Food safety advice:
- Make sure the rhubarb is fresh and not spoiled.
- Wash the rhubarb thoroughly before using it.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
- Rhubarb is a vegetable that originated in China and was used for medicinal purposes.
- Rhubarb became popular in Europe in the 18th century and was used in pies and other desserts.
Flavor profiles:
- The pie has a sweet and tangy flavor from the rhubarb and a nutty flavor from the almonds.
Serving suggestions:
- Serve the pie warm or at room temperature.
- Cut the pie into slices and serve on individual plates.
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