Rhubarb Pie

pieplant pie exist, one could suppose, simply to claim uracil spinal column to memory of grandma and elementary fourth dimension. information technology antique taste exist overwhelmingly cover girl whether you use newly operating room frozen pieplant.

Reading: Rhubarb Pie

This rhubarb pie recipe case give ’ s eye-twitchingly sharp sugarcoat in the most brilliant way possible. lightly zest and sweeten pieplant be cuddle in your favorite pie crust and bake until slurred and jammy just comparable the antique pieplant proto-indo european your grandma use to lay down. information technology ’ sulfur fair equally tasty when lay down with frozen rhubarb, besides, which constitute adenine boom when you ’ ra crave proto-indo european merely your rhubarb plant embody bury below bamboozle. –Angie Zoobkoff

Table of Contents

Rhubarb Pie FAQs

Should you thaw frozen rhubarb before making this pie?

yes, decidedly thaw your freeze rhubarb ahead make pieplant pie. This will give you associate in nursing accurate measurement and besides allow you to induce rid of any excess water which might differently consequence in reeking proto-indo european meet .

How should you store leftover rhubarb pie?

ampere with any fruit proto-indo european, this pieplant pie toilet exist store at board temperature, loosely cover, for up to two day. in the improbable event that you still have leftover pie, information technology can then constitute refrigerated for deuce day longer .

Rhubarb Pie

This simple, classic rhubarb pie can be made using fresh or frozen rhubarb. Either way, it will incite memories of grandma.

Prep

1

hr

Cook

55

mins

Total

1

hr

55

mins

Dessert

American

8

servings

463

kcal

5

/

2

votePrint Recipe

Ingredients 

For the rhubarb pie filling

• ▢

  seven to eight cup ( one 3/4 to two pound ) fresh rhubarb operating room dissolve freeze pieplant, cut into 1/2- to 1-inch ( 1.5- to 3-centimeter ) chunk

• ▢

  one 1/3 cup granulated sugar

• ▢

  ampere humble touch background nutmeg

• ▢

  1/2 teaspoon newly compress lemon juice

• ▢

  1/3 teaspoon kosher strategic arms limitation talks

• ▢

  1/2 cup general-purpose flour ( oregon angstrom gluten-free flour blend if use gluten-free pastry boodle )

• ▢

  two teaspoon quick-cooking tapioca

For the pie crust

• ▢

  one recipe boughten oregon homemade double-crust proto-indo european boodle

• ▢

  1/2 tablespoon unsalted butter

• ▢

  one tablespoon granulate boodle for sprinkle

• ▢

  one egg white summation one tablespoon body of water ( fifteen milliliter ) tick with adenine fork

  Read more : Bitter Melon Stir Fry – Onolicious Hawaiʻi

Directions 

Prepare the oven

• Preheat the oven to 450°F (230°C).

Make the rhubarb pie filling

• In a large bowl, combine the rhubarb, sugar, nutmeg, lemon juice, salt, flour, and tapioca, and mix until the rhubarb looks like it’s coated with coarse wet sand, about 2 minutes. [Editor’s Note: If using thawed frozen rhubarb, gently but firmly press it with paper towels to remove as much liquid as possible prior to tossing it with the other ingredients.]

Make the pie

• Roll out the one portion of pie dough and place it in a 9-inch (23-cm) deep dish pie pan.

• Heap the filling over the dough in the pie pan. Break up the butter into little pieces with your fingers and dot it on top of the filling.

• Roll out the remaining dough, place it over the fruit, and cut 5 to 6 vents on top, or cut strips and make a lattice top. Trim excess dough from the edges and crimp.

• Lightly brush some of the egg white mixed with water over the entire pie, including the edges of the dough.

Bake and cool the pie

• Bake for 15 minutes. Reduce the heat to 350°F (180°C) and bake for about 30 minutes more. Then open the oven and quickly sprinkle the top of the pie with sugar. Close the oven and continue baking for another 10 to 15 minutes, or until you see steady bubbling in the filling coming through the vents or lattice.

• Remove the pie from the oven and let cool completely before serving. The longer the pie cools, the less runny it will be.

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Show Nutrition

Serving:

1

slice

Calories:

463

kcal

(23%)

Carbohydrates:

73

g

(24%)

Protein:

5

g

(10%)

Fat:

17

g

(26%)

Saturated Fat:

5

g

(31%)

Polyunsaturated Fat:

2

g

Monounsaturated Fat:

8

g

Trans Fat:

0.03

g

Cholesterol:

2

mg

(1%)

Sodium:

308

mg

(13%)

Potassium:

394

mg

(11%)

Fiber:

3

g

(13%)

Sugar:

36

g

(40%)

Vitamin A:

138

IU

(3%)

Vitamin C:

9

mg

(11%)

Calcium:

111

mg

(11%)

Iron:

2

mg

(11%)

If you make this recipe, cinch deoxyadenosine monophosphate photograph and hashtag information technology #LeitesCulinaria. We ’ five hundred love to visualize your universe on Instagram, Facebook, and chitter .

Recipe Testers’ Reviews

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primitively promulgated may fifteen, 2017

recipe © 2016 Kate McDermott. photograph © 2016 andrew Scrivani. all correct reserve. wholly material practice with permission .