Rhubarb Orange Cream Pie

Rhubarb and orange, a match made in heaven! This cream pie is a symphony of flavors and textures, with tender rhubarb, a hint of orange zest, and a silky whipped cream on top.

A perfect blend of sweet and tangy, this pie is sure to delight your taste buds and impress your guests.

Ingredients

• For the Crust:
• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/4 cup ice-cold water
• For the Filling:
• 3 cups fresh rhubarb, cut into 1-inch pieces
• 1 cup granulated sugar
• 1/2 cup orange juice
• 1/4 cup orange zest
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• For the Whipped Cream:
• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 375°F (190°C).

Make the crust by combining flour and salt in a large bowl.

Add the cold butter and use a pastry blender or your fingertips to work it into the flour until it resembles coarse crumbs.

Gradually add the ice-cold water, mixing until the dough comes together in a ball.

Wrap it in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Transfer the dough to a 9-inch pie dish and trim the edges to fit.

Crimp the edges to form a decorative border.

In a large bowl, whisk together the rhubarb, sugar, orange juice, orange zest, flour, baking powder, and salt.

Add the melted butter, eggs, and vanilla extract, mixing until well combined.

Pour the filling into the pie crust.

Bake the pie for 40-50 minutes, or until the crust is golden brown and the filling is set.

Let it cool to room temperature on a wire rack.

For the whipped cream, beat the heavy cream and granulated sugar in a medium bowl until stiff peaks form.

Beat in the vanilla extract.

Chill the pie in the refrigerator for at least 2 hours before serving.

Top with whipped cream before serving.

Notes

Make sure to chill the pie crust for at least 30 minutes, as this will help the gluten in the dough relax, making it easier to roll out.

Also, keep an eye on the pie crust while it’s baking, as the crust can quickly go from golden brown to burnt.

For a flakier crust, use cold ingredients, especially the butter and water.

When working with rhubarb, be sure to wear gloves, as the sap can be irritating to some skin types.

Also, use fresh rhubarb for the best flavor.

Don’t overmix the filling, as this can lead to a tough pie.

Stop mixing once the ingredients are just combined.

For the whipped cream, chill your bowl and beaters in the freezer for about 10 minutes before beating the cream.

This will help the cream to stiffen faster and to a greater extent.

To ensure the pie sets properly, let it cool completely on a wire rack.

This will also help prevent the crust from becoming soggy.

You can make the pie ahead of time and store it in the refrigerator for up to 2 days.

Just top with whipped cream before serving.

If you want a more intense orange flavor, use more orange zest or add a splash of orange extract to the filling.

This pie will serve 9, so it’s perfect for a family dinner or small gathering.

You can also make individual mini pies for a fun and easy dessert.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 80mg
• Sodium: 250mg
• Total Carbohydrates: 43g
• Dietary Fiber: 2g
• Sugars: 26g
• Protein: 6g