Pistachio-Infused Rhubarb Pie: A Gourmet Dessert Recipe

Rhubarb pie is quite a common baked goodie during summer, if you can get your hands on some fresh stalks. If you love such a pie, we have the perfect recipe for you, but a gourmet version: the pistachio-infused rhubarb pie. Instead of relying on the usual pairings (no strawberries here), this recipe gives rhubarb a richer, more layered setting. Inside the tart lies a juicy filling of pistachio frangipane, which is a soft, almost creamy layer made from toasted nuts, butter, and sugar. The crust is sturdy but tender, with visible specks of cold butter that help it bake up golden and flaky.

Rhubarb Pistachio Pie Recipe

For the Pie crust (10-inch) pie:

Ingredients:

• 1 cup unsalted butter, chilled (cut into ½-inch cubes)
• ½ cup whole milk
• 1 tbsp apple cider vinegar
• 3 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp kosher salt

For the Pistachio Frangipane:

• ⅔ cup pistachios, toasted
• ⅓ cup granulated sugar
• 6 tbsp unsalted butter, softened
• 1 large egg
• 1 tbsp all-purpose flour
• ¼ tsp vanilla extract

For the Rhubarb Filling:

• ¾ cup granulated sugar
• 3 tbsp cornstarch
• ¼ tsp kosher salt
• 3 cups fresh rhubarb (cut into 1-inch pieces)
• Zest of 1 medium orange

For Assembly:

• Egg wash or milk, for brushing
• Raw sugar, for sprinkling

Instructions:

1. Let’s start with the pie crust first. Use a sharp knife to cut the chilled butter into ½-inch cubes. Transfer it to a bowl and return to the refrigerator or freezer to cool.
2. Pour the milk and vinegar into a measuring beaker. Refrigerate for later.
3. Take a big shallow bowl, and add the flour, sugar, and salt in it. Toss to mix.
4. Then add butter to dry ingredients, and using a fork or pastry blender, cut butter into the flour mixture in swift motions until it has been reduced to small pea-sized chunks.
5. Spread this mixture out on a shallow bowl carefully to make it easy to make the dough. Drizzle half of the milk mixture over the flour mix.
6. Use a large spoon to toss the flour mixture over the liquid and spread everything out. Repeat this process again, now with the second half of the milk-vinegar liquid. You should have a smooth dough with little bits of butter chunks visible. Your dough is ready when it holds when pressed against the bowl. If it doesn't do that, add a spoonful of cold milk and mix until you get that.
7. Cover the dough tightly in plastic wrap. Refrigerate it for at least 1 hour.
8. For the Pistachio Frangipane: Add the pistachios and sugar to a food processor, and run it into a sandy consistency. Add the butter, egg, flour, and vanilla next and run it again until smooth. Set aside.

9. Making the Rhubarb Filling: Take a big bowl, mix sugar, cornstarch, and salt. Then add the rhubarb and orange zest. Toss to coat evenly. Set aside.
10. Assembling the Pie: Preheat the oven to 220°C.
11. Flour a clean work surface and divide the dough into half. Roll out half of the pie dough into a 12-inch circle (⅛-¼ inch thick). Lift it up with the rolling pin and put it on a 10-inch pie plate. Trim the excess, leaving 1 inch overhanging.
12. Spread prepared pistachio frangipane evenly on the bottom of the crust. If you are using a pie weight, place it in the center of the pie. Spoon the rhubarb filling over the frangipane.
13. Take the other half of the dough, and roll out the remaining dough to an 11-inch circle. Drape it over the filling. Then trim and fold the edges under, and crimp as per your liking.
14. Brush top with egg wash or milk. Sprinkle it with raw sugar.
15. If not using any pie weight, make sure you cut out some holes in the top crust to help release steam while baking. Place the pie on a baking sheet.
16. Bake the pie for around 20 minutes, rotating halfway through.
17. Bring down the oven temperature to 180°C. Bake for 30-40 minutes more, until the crust is golden and the juices bubble.
18. Remove the pie from the oven and transfer it to a wire rack for at least 1 hour.
19. Cover the cooled pie with a plastic wrap and refrigerate it. You can keep it up to 1 week.
20. Before serving, let the pie reach room temperature. To store the pie for longer, freeze it wrapped in plastic and foil for up to 2 months.