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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This tangy rhubarb pie is topped with a luscious cream cheese layer. Ingredients:
pastry for single-crust pie (9 inches) |
4-1/2 teaspoons king arthur unbleached all-purpose flour |
1 tablespoon cornstarch |
1 cup sugar, divided |
1/2 cup water |
3 cups sliced fresh or frozen rhubarb |
1 teaspoon vanilla extract, divided |
12 ounces cream cheese, softened |
2 eggs, lightly beaten |
1 egg yolk |
Directions:
1. Line a 9-in. pie plate with pastry; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a small saucepan, combine the flour, cornstarch and 1/2 cup sugar. Add water and rhubarb; stir until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 teaspoon vanilla. Transfer to prepared pastry.
3. In a small bowl, beat the cream cheese with remaining sugar and vanilla until smooth. Add eggs and egg yolk; beat on low speed just until combined. Spread over top of pie.
4. Cover edges with foil. Bake at 325° for 25-30 minutes or until set. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Yield: 8 servings.
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