Description
A classic rhubarb pie recipe that evokes sweet nostalgia.
Ingredients
Scale
- 1 recipe for double pie crust
- 6 cups chopped fresh rhubarb (about 2 pounds)
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
- Preheat your oven to 400°F (200°C).
- Line a 9-inch pie plate with one crust.
- In a large bowl, combine the chopped rhubarb, 1 1/2 cups sugar, flour, and salt. Toss gently to coat the rhubarb evenly.
- Pour the rhubarb mixture into the prepared pie crust. Dot the top with the small pieces of butter.
- Place the second crust over the filling. Trim and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg wash and sprinkle with the remaining 1 tablespoon of sugar.
- Bake for 15 minutes at 400°F (200°C).
- Reduce the oven temperature to 375°F (190°C) and continue baking for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, loosely tent it with aluminum foil.
- Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Notes
- For a sweeter pie, you can add a few strawberries along with the rhubarb.
- Ensure your rhubarb is fresh for the best flavor.
- Allowing the pie to cool fully is crucial for a well-set filling.
- Prep Time: 25 min
- Cook Time: 50-60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: rhubarb pie, classic pie, fruit pie, nostalgic dessert, homemade pie, baking