Perfect Rhubarb Pie

  Desserts

Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter!

Perfect Rhubarb Pie

Average Rating: 4.52

TOTAL TIME: Prep: 20 min. + standing Bake: 55 min.
YIELD: 8 servings.

Ingredients

  • 4 cups sliced fresh or frozen rhubarb, thawed
  • 4 cups boiling water
  • 1-1/2 cups sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon quick-cooking tapioca
  • 1 large egg
  • 2 teaspoons cold water
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon butter

Instructions

  • 1. Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture.
  • 2. Preheat oven to 400°. On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes.
  • 3. Reduce oven setting to 350°. Bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts

1 piece: 432 calories, 16g fat (7g saturated fat), 40mg cholesterol, 225mg sodium, 69g carbohydrate (40g sugars, 1g fiber), 4g protein.

Tags