Rhubarb French Almond Cream Orange Pie
I made this pie for a friend’s party. Haven’t cut it yet but will Saturday at the party. The recipe was posted by Southern Living.
The pastry recipe is the same one that I’ve already posted in my strawberry rhubarb pie post.
Some will argue that this is more of a tartthan a pie, but we’re in the South and we’re using pie dough—so as far as we’re concerned, this is a downright delicious (albeit tart-like) Rhubarb Pie.
The sweet acidity of fresh orange makes a lovely companion to the sharp tang of fresh rhubarb. We add orange zest to a simple almond cream forming a velvety rich base for the rhubarb to bake into. The rhubarb is also coated in fresh orange juice to further enhance the flavor and draw out the natural sweetness of the bright pink stalks. This pie also calls for our trustworthy Single-Crust Pie Pastry Doughrecipe because time and again, it proves buttery and flaky enough to support such a sweet and juicy filling. By combining a Southern piecrust, a French almond cream, and fresh rhubarb coated in orange, this pie represents a majestic combination of Southern charm, French pastry, and outstanding seasonal produce.
6 tablespoons unsalted butter, room temperature
1 cup granulated sugar, divided
3/4 cup blanched almond flour
2 teaspoons all-purpose flour
1 teaspoon cornstarch
1 large egg
1 tablespoon orange zest
1 1/2 teaspoons vanilla extract
1 1/2 pounds fresh rhubarb, halved lengthwise and cut into 2-inch segments
3 tablespoons orange juice
How to Make It
Roll pie dough to a 1/8-inch thick circle and place inside a greased 9-inch metal tart pan or pie pan. Cut excess dough, leaving a 1/2-inch overhang. Fold overhang under itself, creating a thicker ring of crust around the pie’s edge. Crimp edge. Take a sheet of aluminum foil and grease it liberally with butter. Place the buttered surface inside the pie shell, allowing the pie dough to come in direct contact with the aluminum foil. Freeze crust for 1 hour or overnight. Preheat oven to 350°F. Bake crust with aluminum foil for 25 minutes. Remove aluminum foil and use a spoon to press down any areas that have puffed up. Bake uncovered for an additional 5 minutes. Remove and set aside to cool.
In a mixer fitted with the whisk attachment, combine butter and 2/3 cup sugar on medium-high until well combined, about 3 minutes. Scrape down sides of bowl with a spatula and add almond flour; beat to incorporate, about 2 minutes. Add flour and cornstarch, and mix to combine. Scrape down sides of bowl again; add egg, orange zest, and vanilla, and beat on high for 1 minute.
In a large bowl, toss cut rhubarb with orange juice and remaining 1/3 cup sugar. Set aside.
In the cooled crust, evenly spread almond-orange filling. Lift the rhubarb segments out of any juice in the bowl, and place them on top of the almond cream in a single layer.
Bake until almond filling has puffed, turned golden, and no longer jiggles in the center when lightly shaken, about 1 hour. Allow to cool completely before slicing.