I've never been one for New Years resolutions, but I'm very serious about seasonal resolutions. This spring/summer, I've resolved to make lots and lots of cobblers and pies.

Add this one from Ian Knauer's debut cookbook, The Farm, to the list of must-make pies!

Rhubarb–Sour Cream Crostata Pie

A little bit of cornmeal in the crust adds a nutty note to this rustic spring pie. Rhubarb is a favorite of my cousin, Leif, who, when he met this pie for the first time at the farm, ate it in slices—wide-eyed and smiling—right from the pie tin, as if it were a dessert pizza.

Serves 6 to 8

For the pastry dough

  • 1¼ cups all-purpose flour

  • ¼ cup finely ground cornmeal

  • 1 teaspoon light brown sugar

  • 1 stick unsalted butter, cut into cubes

  • ½ teaspoon kosher salt

  • 2–3 tablespoons cold water

For the filling

  • ¼ cup sour cream

  • 5 cups (1-inch pieces) sliced rhubarb (1 pound)

  • ¾ cup sugar

  • 1 teaspoon finely grated lemon zest

Make the pastry dough: Work together the flour, cornmeal, brown sugar, butter, and salt with your hands until it is mostly combined, with some small lumps of butter remaining. Stir in 2 tablespoons of the water with a fork. Press a small handful of dough together: if it looks powdery and does not come together, stir in the remaining 1 tablespoon water. Transfer the dough to a sheet of plastic wrap. Using the edge of the plastic, fold the dough over on itself, pressing until it comes together. Form the dough into a disk, wrap completely in the plastic, and chill for 1 hour.

Preheat the oven to 425°F, with a rack in the middle.

On a well-floured surface, roll out the pastry dough with a floured rolling pin into a 12-inch round. Place the dough in a 10-inch pie tin.

Make the filling: Spread the sour cream evenly over the bottom of the crust. Toss the rhubarb with the sugar and lemon zest, then spread the fruit evenly over the sour cream. Fold the border of dough up and over the edge of the fruit.

Bake the crostata until the crust is golden, the filling is bubbling, and the rhubarb has started to brown, 45 to 50 minutes. Cool on a rack and serve warm or at room temperature.

“Rhubarb-Sour Cream Crostata Pie” excerpted from The Farm: Rustic Recipes for a Year of Incredible Food by Ian Knauer. Copyright © 2012 by Ian Knauer. Used by permission of Houghton Mifflin Harcourt Publishing Company. Images credit Hirsheimer & Hamilton. All rights reserved. Read our review of this book.

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