Rhubarb Pistachio Pie
Makes 1 (10-inch) pie
  • All-Butter Piecrust (recipe follows)
  • Pistachio Frangipane (recipe follows)
  • Rhubarb Filling (recipe follows)
  • Egg wash or milk, for brushing
  • Turbinado sugar, for sprinkling
  1. Preheat oven to 425°F (220°C).
  2. On a lightly floured surface, roll half of All-Butter Piecrust into a 12-inch circle, ⅛ to ¼ inch thick. Transfer to a 10-inch pie plate, and trim excess dough to 1 inch beyond edge of plate. Spread Pistachio Frangipane into prepared crust. If you’re using a pie bird, place it in the center. Spread Rhubarb Filling over Pistachio Frangipane.
  3. Roll remaining All-Butter Piecrust into an 11-inch circle. Place dough over filling. Trim excess dough. Fold edges under, and crimp as desired. Brush with egg wash or milk. Sprinkle with turbinado sugar. If you’re not using a pie bird, cut vents in top of dough to release steam. Place pie on a baking sheet.
  4. Bake for 20 minutes, rotating pan halfway through baking. Reduce oven temperature to 350°F (180°C), and bake until crust is golden and filling is set, 30 to 40 minutes more (you’ll see thick juices bubbling out when it’s ready). Let cool completely on a wire rack, at least 1 hour. Cover with plastic wrap, and refrigerate for up to 1 week. Let come to room temperature before serving, or warm it in a low oven. Pie can also be frozen, covered in plastic wrap and foil, for up to 2 months. Let come to room temperature before serving.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/rhubarb-pistachio-pie/