Description
Classic rhubarb pie with a lattice top crust.
Ingredients
Scale
- 4 cups chopped rhubarb
- 1 1/2 cups granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons butter, cut into small pieces
- 1 double pie crust
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine rhubarb, sugar, flour, cinnamon, nutmeg, and salt. Mix well.
- Line a 9-inch pie plate with one pie crust.
- Pour rhubarb mixture into the pie crust. Dot with butter pieces.
- Cut the second pie crust into strips and arrange in a lattice pattern over the filling.
- Crimp the edges of the crust to seal.
- Bake for 15 minutes at 425°F (220°C).
- Reduce oven temperature to 375°F (190°C) and bake for another 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool completely before serving.
Notes
- For best results, use fresh rhubarb.
- If rhubarb is very tart, you may need to add a little more sugar.
- Cover the edges of the pie with foil if they start to brown too quickly.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 45g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: rhubarb pie, old fashioned pie, dessert, baking, lattice pie