Rhubarb Rosewater Pie with Cinnamon Crust
Recipe type: British Comfort Food Dessert with a twist
Cuisine: British Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
Seasonal rhubarb custard pie with rosewater and cinnamon crust.
  • --Pie Crust--
  • 6 tbsp of veeeery cold unsalted butter
  • 2 tbsp of shortening
  • 2.5 cups of flour
  • 1 tbsp of granulated sugar
  • 1 tsp of iodized table salt
  • 1 tsp of cinnamon
  • 1 tsp of nutmeg
  • ¼ cup ice-cold water
  • ¼ cup ice-cold vodka
  • --Rhubarb Custard Filling--
  • 4.5-5 cups of chopped rhubarb (about ¾'' pieces)
  • 2 large eggs
  • 2 additional egg yolks
  • 4 tsps of rose water
  • Zest of 1 clementine
  • ¾ cup granulated sugar (dominos or other brand is fine)
  • ¼ cup all-purpose flour
  • ¾ cup heavy whipping cream.
  1. Pulse the dry ingredients together. Add the butter and shortening pulsing together until the mixture forms small clumps the size of large peas. Slowly add the ice water and vodka to moisten the dough. Combine the dough pieces to form a large dough ball (about the size of a grapefruit).
  2. Split the dough in two. Shape into two discs and place into the refrigerator for two hours or over night until completely chilled and hard.
  3. Remove from the fridge and Preheat the oven to 350 F.
  4. Roll the pie dough out into a a large circle (about 11 inches in diameter). Place the dough over a pie dish. Trim the dough so that it is just ½ inch to an inch over the edge. Fold the edges under and flute them or press them with a fork if you're lazy...
  5. Line the dough with aluminum foil and fill the pie with pie weights (if you don't have weights you can use beans!).
  6. Place the dough into the oven for 20 minutes.
  7. Remove from the oven, toss aside the pie weights/beans and place back into the oven for another 10 minutes.
  8. Remove from the oven for a second time and allow to cool completely.
  9. ---------------Next step Filling!----------------
  10. Toss together the granulated sugar, zest, and the rhubarb pieces in a large bowl and set aside.
  11. In the bowl of a stand mixer, slowly beat together the eggs and egg yolks. In any order, add the rest of the ingredients and mix together until combined.
  12. Place the rhubarb-sugar-zest mixture in the base of the pie crust.
  13. Cover with the liquid custard mixture.
  14. ---------------Next step Bake!-----------------
  15. Place into the oven for 1 hour and 15 minutes.
  16. Remove from the oven and allow to cool completely on a wrack. Place into the fridge and eat chilled.
Recipe by THE GRUMPY GOURMAND at http://www.thegrumpygourmand.com/2016/05/22/rhubarb-rosewater-pie-with-cinnamon-crust/