Baking with Arley Cakes! – Springtime Rhubarb Pie

This past weekend, I was given the task of making 10 pies, in 10 unique flavors, with 10 unique designs for a college friend’s wedding. If you are thinking to yourself Wow, that sounds like a lot of fun! DING! you’re totally right. On the other hand, if you’re thinking Wow, that sounds crazy hard!, DING! you are also totally right. Everyone’s a winner today! Including me. I was pushed and stretched in an area that is usually very comfortable for me. The process included some stress, some sweat, but mostly it introduced some exciting new pies to my life.

I remember picking flavors with the couple, by the time we got flavor #6 or so, there was lots of head-scratching. Because when you have to make 10 unique pies, you really can’t do anything run of the mill—they’d all essentially turn out to be the same, boring pie*. So we decided to do a little twist on the classic spring rhubarb pie by adding chevre, and on my second go round, I decided to add a little lavender. The end result is a light, refreshing pie with subtle flavors that are perfectly spring-y. Enjoy!

INGREDIENTS

1 single Butter Pie Crust, chilled (I use Gimme Some Oven’s all butter recipe with vodka, using the Kitchen Aide method)

Filling:

3 cups rhubarb, chopped in ½ inch pieces (about ½ lb)

¾ teaspoon lavender

1 ⅓ cup sugar

½ tsp kosher salt

¼ cup cornstarch

1 vanilla bean

4 ounces chevre

½ cup sour cream

zest of 1 lemon

1 tablespoon lemon juice

Topping:

½ cup flour

½ cup oats

½ cup white sugar

¼ cup brown sugar

½ tsp salt

6 tablespoons of cold butter, cut into ¼ inch cubes

Directions

1. Preheat oven to 400°. Roll and shape single pie crust in a 9-inch pie dish. Chill for 30 minutes.

2. Spread chopped rhubarb in prepared crust. Sprinkle lavender evenly over fruit.

3. In a small bowl, whisk together sugar, salt, and cornstarch. Split vanilla bean, scrape insides into sugar mixture, and whisk once more.

4. In the bowl of a stand mixer, beat the chevre on medium spead for a few minutes until light and fluffy. With mixer on low, add in sugar mixture. Add lemon zest, juice, and sour cream, mixing until all ingredients are combined.

5. Pour goat cheese mixture over the rhubarb and lavender in the pie shell. Bake for 10 minutes, reduce the oven to 350, and bake for 30 minutes more.

6. In the meantime, prepare the topping by combining the first 5 ingredients in a food processor, processing until fine. Add butter cubes, and pulse until the mixture resembles coarse sand. (You can also just do this in your stand mixer for a coarser crumble topping)

7. After the first 40 minutes of baking, sprinkle the crumble topping evenly over the pie, and return to the oven until the topping has browned, and the filling has set (about 15 minutes).

8. Allow the pie to cool before serving.

* I know pie can never really be boring. I exaggerated for the sake of the story.

Recipe adapted from The Splendid Table and Smitten Kitchen


Arley Arrington is the owner of Arley Cakes, which provides unique baked goods for celebrations, events, or just because you need a pie! Arley hopes to someday open a bakery that empowers women from low-income neighborhoods by providing job opportunities and mentoring. She also works as the baker at Brookville Restaurant