The Pie Recipes

Ingredients

• 1¼ cups all-purpose flour
• 1½ teaspoons sugar
• ½ teaspoon salt
• 4 oz. (1 stick) cold unsalted butter, cut into small pieces
• 1 teaspoon rhubarb bitters or apple cider vinegar
• 4 tablespoons ice cold water
• 2 tablespoons unsalted butter, room temperature
• 2 tablespoons sugar
• 7 tablespoons ground pistachios
• 1 teaspoon Lillet
• 1 egg yolk
• 4 teaspoons heavy cream
• 21 ounces rhubarb, rinsed, leaves and tough stems removed (save the ends- not the leaves- for the glaze)
• ½ cup sugar
• ¼ cup brown sugar
• pinch of salt
• 2 tablespoons all-purpose flour
• ¼ teaspoon ground cardamom
• 1 teaspoon orange zest
• 1 tablespoon Lillet
• 3 tablespoons cold butter, cut into pieces
• 5 ounces rhubarb ends
• ¼ cup sugar
• 2 tablespoons Lillet
• generous peel of fresh orange
• a few stalks of Angelica or a few stalks of tarragon (optional)