Rhubarb Pie

 - Danish Recipe

Directions:

1. Mix all the ingredients for the pie crust thorougly by hand (ideally mixed the day before and set in the fridge). 
2. Preheat the oven to 400 *F (200 *C).
3. On a flour-dusted surface, roll the pie crust out so that it is a little bit larger than the pie pan. 
4. Put the pie crust in the pie form and cut the excess off. 
5. Set to the side. 
6. On medium low speed, mix the marzipan and the sugar well in a mixing bowl with a spatual.
7. Add the butter in a little bit at a time to prevent clumping.
8. Add the egg and mix it quickly together. 
9. Add the flour and mix well. 
10. Pour the marzipan mixture into the pie form on top of the pie crust and spread it out evenly. 
11. Set to the side.
12. Cut the fresh rhubarb pieces into 1/2 inch thick pieces and place them out evenly on top of the marzipan mixture in the pie form.
14. Combine all of the ingredients for the oat crumble in a bowl. 
15. Mix and knead all the ingredients together using your hands. 
16. In 1/2 inch clumps, spread the crumble out on top of the rhubarb pieces. 
17. Bake the pie for about 20 minutes or until the top of the pie becomes lightly golden brown.

Notes:
- This recipe is converted from metric, which is why some of the measurments are so odd. 
- This pie crust recipe is a danish recipe, so it should not be like an american pie crust; it should resemble more of a sugar cookie dough. - - It is easiest to make all of the different mixtures to this pie the day before and just combine them all into the pie the next day...or make them all earlier in the day and combine it all later in the day. 
- The pie crust and the crumble are easiest to use if they sit in the fridge for at least 1 hour before you use them. 
- You can absolutely make a larger portion of pie crust, marzipan mixture, and crumble and make different flavored pies in the same way. My favorite is to use fresh berries as a filling in this pie. 
- The pie crust has a shelf life of up to 2 week in the fridge when wrapped in plastic wrap. 
- The marzipan mixture and crumble have a shelf life of up to 1 week in the fridge when covered in plastic wrap.