Buttermilk Pie With Rhubarb Compote

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Sunday, June 10, 2007

Makes one 9-inch pie (6 to 8 servings)

You may substitute fresh or macerated berries, roasted plums, or cherries for the rhubarb compote in this recipe. The crust and compote can be made in advance. This recipe makes more compote than you'll need to serve with the pie. Pastry chef Valerie Hill says the extra compote can be blended into whipped cream for a light dessert or used to macerate strawberries.

To serve, add a dollop of fresh whipped cream, if you're feeling extra indulgent.

Adapted from Valerie Hill.

Ingredients

For the cornmeal crust

1¼ cups flour, plus more for dusting the work surface

¼ cup cornmeal

½ teaspoon salt

1 tablespoon sugar

8 tablespoons (1 stick) cold unsalted butter, cut into small dice

5 tablespoons cold water, or as needed

For the filling