Rhubarb Pie
Photo: Original uploader was Hayford Peirce at en.wikipedia, CC BY-SA 3.0
This rhubarb pie is sweet enough to be a dessert and tart enough to keep you reaching for another bite. Raw rhubarb is simply tossed with sugar, salt and a thickener, so the filling is all about the stalks. A hot first 15 minutes on the lowest rack browns the bottom crust before the oven is turned down. Serve it warm with vanilla ice cream.
Instructions
Make the flaky pie crust and put it in the refrigerator while you prepare the filling, so the fat stays cold.
Wash the rhubarb and trim off the ends of the stalks. Cut the stalks into sections between ½ and 1 inch (1.25 to 2.5 cm) long.
Put the rhubarb in a large bowl with the sugar, the cornstarch or tapioca, and the salt. Stir until every piece is evenly coated with the dry ingredients.
Fill and assemble the pie following the instructions in the flaky pie crust recipe.
Set the pie on the lowest rack of the oven and bake for 15 minutes. Then reduce the oven temperature to 350 °F (175 °C) and keep baking for another 40 to 45 minutes.
Serve the pie warm or cold. If you used cornstarch, give it a longer cooling time so the filling can gel before you slice it.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
