Rhubarb Pie Recipe

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Rhubarb grown in Alaska can grow to as much as five feet in height!

Serving Sizes: 6-8

Total Prep Time: 1hour 35mins

Rhubarb Pie Recipe

 

Ingredients:

pumpkin cream pie recipe

  • 4 cups fresh rhubarb (sliced)
  • 4 cups boiling water
  • 1½ cups sugar
  • 3 tbsp all-purpose flour
  • 1 tsp quick-cook tapioca
  • 1 large-size egg
  • 2 tsp water (cold) Pastry for
  • 1 (9”) double crust pie
  • 1 tbsp butter Custard (to serve, optional)

Directions: 

  1. Add the rhubarb to a colander.
  2. Pour boiling water over the rhubarb. Drain.
  3. In a bowl, combine the sugar with the flour and tapioca.
  4. Add the drained rhubarb, tossing to coat evenly.
  5. Allow to stand for 15 minutes.
  6. In a small size bowl, whisk the egg together with the cold water and stir into the rhubarb mixture.
  7. Preheat the main oven to 400 degrees F.
  8. On a clean, lightly floured kitchen surface, roll out one half of the dough into a circle of ⅛” thickness. Transfer to a 9” pie plate.
  9. Place the dough circle over the filling, trim, seal and flute the pastry edges.  Cut a few slits in the top of the pie to allow the steam to easily escape.
  10. Bake in the oven for 15 minutes.
  11. Turn the oven temperature setting down to 350 degrees F and bake in the oven for between 40-50 minutes, until the crust is golden and the fruit bubbles.
  12. Allow to completely cool on a wire baking rack.
  13. Serve with custard and enjoy.