Rhubarb Pie with Cream Cheese Pastry
  • For Cream Cheese Pastry:
  • 4 ounces (block-stye) cream cheese
  • ¼ pound of unsalted butter
  • Pinch of salt
  • 1 cup all-purpose flour
  • For Pie Filling:
  • 2 eggs
  • 1-1/2 cups granulated white sugar
  • 4 cups fresh rhubarb, cut into 1-inch pieces
  • 1 teaspoon grated fresh orange rind
  • 3 Tablespoons minute Tapioca
  • 2 Tablespoons butter
  1. For Crust: Place cream cheese and butter in bowl with the pinch of salt and beat well to soften. Add the flour gradually to blend. Knead briefly and form into a ball. Wrap in waxed paper and chill in refrigerator until firm. (The dough can also be frozen and used when needed).
  2. For Pie: Preheat oven to 425 degrees F. Beat eggs with sugar until they form a ribbon. Add rhubarb and orange rind and let stand for a few minutes while you roll out the prepared pie crust.
  3. Roll out half the pie crust dough and fit into a 9-inch pie plate. Sprinkle tapioca on bottom of crust, then add rhubarb mixture. Dot with the butter.
  4. Roll out the remainder of the dough and cut into 1-inch strips. Make a lattice top, then crimp edges.
  5. , Bake at 425 degrees for 15 minutes, then reduce oven heat to 350 degrees and bake another 30 minutes, or until golden and crust is baked throughout. Cool on wire rack. Serve warm or cold. Serves 6-8.
Recipe by The Culinary Cellar at https://theculinarycellar.com/winning-dishes/