Ingredients and Weight:
- Rhubarb stalks (trimmed and chopped): 6 cups (600g)
- Bumbleberry (ground): 1 cup (120g)
- Sugar: 1 1/2 cups (300g)
- All-purpose flour: 1 1/2 cups (240g)
- Rolled oats: 1 cup (100g)
- Ground cinnamon: 3 teaspoons (12g)
- Ground nutmeg: 1/4 teaspoon (2g)
- Salt: 1 pinch
- Butter, cold and cubed: 1 cup (225g)
- Ice water: 1/2 cup (120ml)
Preparation Time:
30 minutes
Cooking Time:
1 hour 15 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine rhubarb, bumbleberry, sugar, flour, oats, cinnamon, nutmeg, and salt.
- In a separate bowl, combine butter and ice water until a dough forms.
- Divide the dough into two balls and roll out each into a 12-inch (30cm) circle.
- Line a 9-inch (23cm) pie plate with one crust.
- Fill with the rhubarb bumbleberry mixture.
- Top with the remaining crust, pressing the edges to seal.
- Bake for 1 hour 15 minutes, or until the crust is golden brown and the filling is bubbling.
Nutritional Information:
One serving (1/8 pie) contains approximately:
- Calories: 350
- Fat: 15g
- Carbohydrates: 50g
- Protein: 5g
- Fiber: 5g
Dish Characteristics:
- Tart and sweet with a complex flavor from the bumbleberry and rhubarb.
- Flaky and buttery crust.
- Can be served warm or cold with vanilla ice cream or whipped cream.
User Comments:
- "This pie is a perfect balance of tart and sweet. The crust is flaky and the filling is simply delicious."
- "The bumbleberry adds a unique and flavorful twist to a classic rhubarb pie recipe."
- "This pie was a hit with my family and friends. I'll definitely be making it again."
Special Precautions and Tips:
- Be careful not to overmix the dough, as this will make it tough.
- If you don't have a pie plate, you can use a 9-inch (23cm) round baking dish.
- To prevent the crust from burning around the edges, cover it with foil after 30 minutes of baking.
- The pie can be stored in the refrigerator for up to 3 days.
