Bellflower Blends Super Simple Caramel Rhubarb Cast Iron Pie

When you need something sweet and tart, and you only have an hour!

HOW TO MAKE:

Sometimes I get inspired to make a “homemade” dessert at the last minute. This recipe is the best of all worlds, I think: Uses Pre-made crust that takes seconds to defrost from freezer to pie plate, rhubarb is just a quick wash and chop from being ready, and our Bellflower Blend Mom’s Apple Cider Pie Sugar gives it a rich, caramelized layer on the bottom!

Serve warm with vanilla ice cream any time of year, or refrigerate overnight and offer it up nice and cold on a summer afternoon.

INSTRUCTIONS:

PART 1:

Preheat oven to 425 Degrees F. 

Place a piece of alumni foil on the rack below big enough to catch any drips that might bubble 

over from the pie while it cooks.

Unroll the crust but keep it cold in the refrigerator until step 4.

PART 2: 

Melt 1/2 cup butter in a small saucepan. Add brown sugar and cook at medium heat, stirring constantly for 2-4 minutes or until sugar is fully dissolved into the butter and it starts to thicken.    Take off heat and allow to cool. Put into the refrigerator for 5-10 minutes before you top the bottom crust of the pie in Part 4. You want the caramel mixture firm, but not hard.

PART 3:

In a large bowl, mix diced rhubarb, Bellflower Blends Mom’s Apple Cider Pie Sugar, and flour. Turn gently until all ingredients are mixed well and all the rhubarb is coated.

PART 4:

Lightly butter the bottom of  your 9” or 10” cast iron skillet, and lightly flour, shaking out any extra flour.

Set your cold piecrust in the pan, and turn over the edges to fit the sides.

Put the caramelized sugar and butter on top of the bottom of the pie crust.

Add the Rhubarb and Apple Cider Pie Sugar mixture.

Cut the butter into tiny pieces and dot the top of the Rhubarb mixture. 

PART 5:

Place the skillet into the lowest rack of the oven for 15 minutes, then reduce the temperature to 350 degrees F for 22-28 minutes. The pink juices should be bubbling.

Let cool 20-30 minutes before serving.

HINTS:

-The boiled sugar and butter caramel should be cool when you put in on top of your pie crust. -The secret to a flaky crust is alway start with a cold crust, so you want to keep that temperature neutral when you add the caramel.

-This pie is supposed to look rustic. Don’t fuss about presentation because taste is going to win the day!

-Depending on the depth of your cast iron skillet, the crust may not come entirely up the sides from the bottom.  Always keep a rim of crust separate from the rhubarb mixture when filling the uncooked crust*or similar.

INGREDIENTS:

• One Pillsbury Pie Crust* (they come in frozen two-packs) or one Marie Calendars Pie Crust* or homemade

• 5 cups rhubarb, chopped 1/2” thick, washed and lightly patted dry

• 1 1/4 cups Bellflower Blends Mom’s Apple Cider Pie Sugar 

• 5 tbsp flour

• 1/4 cup butter.

• 1/2 cup brown sugar, firmly packed.

• 1 1/2 tbsp cold butter for top of pie

Sugars Used In Recipe