This has got to be the most refreshing summertime pie! 1 kg of fresh rhubarb with 150 gm of sugar, made into a compote (about 25-30 min.) I made a double pie crust because I love the lattice work on the top. Bake for about 30 min in a 375°F oven and enjoy.
I'd love to hear about your favorite summer pie!
Oh--that looks so good! I love the way that crust turned out, too...do you use a glass or metal pan? Delicious!
ReplyDeleteI use a glass pan and cover the top with aluminum foil for most of the baking, then take it off near the end til I get the right golden color, without burning it. My son loves this pie!
ReplyDeleteYum! it looks delicious!
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