My grandparents live on a breathtaking farm in Kentucky. Growing up in the desert when we spent vacations on the farm I was always awestruck by the sea of green. My grandmother kept a gorgeous garden with vegetables, fruit, herbs, and the most beautiful flowers you had ever seen. My grandfather raised tobacco at the time and I found the symmetry of the perfect lines of plants almost mesmerizing.
The idea of picking vegetables from the garden and cooking them right away seemed so natural and yet so foreign. My love for cooking grew because of those hours in my grandmother’s kitchen. Thinking of it now, I can almost smell the warm scents of the kitchen and hear my grammy laughing. One of my favorite dishes from my Kentucky visits was strawberry rhubarb pie. The recipe was always made by my mom and came from a county cookbook my grammy had. See my gramps loved strawberry rhubarb pie but my grammy did not, so she did not make it often. When we would come to visit, it meant he could have the pie. In their garden they grew rhubarb. With red stalks and deep green large leaves, it does not look like a plant for desserts.. My mom and I would “harvest” the rhubarb, pull out the cookbook and get to work.
Yesterday, as I was walking through Whole Foods I saw rhubarb and thought it would be perfect to make pie and pay homage to those two woman who shaped my love of food. My hubby loves peaches so I decided to spice it up and adapt the tradition. Hope you enjoy the Peach Rhubarb Pie!
Peach Rhubarb Pie:
Great pie crust (try the one on epicurious)
6 ripe small peaches pitted and sliced
3 large stalks of rhubarb sliced
1/2 lemon (squeezed)
1/2 c white sugar
1/2 c brown sugar
3 T flour
1/4 t cardamom
1 t cinnamon
1 t vanilla
raw sugar to sprinkle
Preheat oven 425. Line 9 inch pie plate with the bottom crust. Combine peaches, rhubarb, flour, sugars, cardamom, cinnamon, vanilla, and lemon juice. Let sit for about 5-10 minutes. Pour filling in the pie plate. Take the top crust and make into a lattice. If you don’t like to weave the top pie crust, it is really easy to creat a lattice by lying the top row diagonal across the bottom row. It will give the effect of a criss-cross without the difficulty (I actually think it is prettier than the traditional basket weave).
In a small bowl whisk the egg with a bit of water. Using a pastry brush, brush the egg wash over the dough. Sprinkle with raw sugar. Bake at 425 for 15 minutes, lower the oven to 375 and bake for another 30 minutes. If the crust gets brown too quickly tent aluminum foil over the pie to protect the crust. Let the pie cool for about an hour to set prior to serving.