- Makes: 8 servings
- Prep 25 mins
- Stand 15 mins
- Bake 50 mins
Inspired by the wedges of homemade pie served along the route of RAGBRAI (the Registers Annual Great Bike Ride Across Iowa), our rhubarb pie has an unusual twistorange zest.
ground cinnamon or 1/4 teaspoon ground nutmeg (optional)
fresh or frozen (thawed and drained) sliced rhubarb
Flaky Pie Pastry or one 15-ounce package (2 crusts) rolled refrigerated unbaked piecrust
butter, cut into small cubes
egg, lightly beaten
Vanilla ice cream (optional)
- In a large bowl, combine the 1 cup sugar, the tapioca, orange zest and, if you like, cinnamon. Add rhubarb. Gently toss until coated. Cover; let stand 15 minutes, stirring once.
- Meanwhile, prepare Flaky Pie Pastry. On a lightly floured surface, use your hands to slightly flatten one portion of Flaky Pie Pastry dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Or let refrigerated piecrusts stand at room temperature for 15 minutes as directed on package.
- Spoon rhubarb mixture into pastry-lined pie plate. Dot with butter. Trim pastry even with edge of pie plate.
- Roll the remaining dough into a 12-inch circle. Cut slits in pastry to allow steam to escape. Place pastry circle on filling; trim pastry to 1/2 inch beyond edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired.
- In a small bowl, combine beaten egg and 1 tablespoon water; brush lightly over pastry. Sprinkle with additional sugar.
- To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven.
- Bake pie in a 400 degrees oven for 25 minutes. Remove foil. Bake for 25 minutes more or until top is golden and filling is bubbly in the center. If you like serve warm with ice cream or cool completely on a wire rack.
Flaky Pie Pastry
- 2 1/2
- 1/2 - 2/3
- In a large bowl, combine flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon ice water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat using 1 tablespoon of ice water at a time, until all the dough is moistened (1/2 to 2/3 cup total). Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half; form halves into balls. Continue as directed.
(Rhubarb Pie)Servings Per Recipe 8, vit. A (IU) 389, vit. C (mg) 6, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Trans fatty acid (g) 0, Potassium (mg) 274, sodium (mg) 380, carb. (g) 63, pro. (g) 6, chol. (mg) 46, Fat, total (g) 22, Monounsaturated fat (g) 5, sat. fat (g) 9, fiber (g) 3, Polyunsaturated fat (g) 7, iron (mg) 2, calcium (mg) 81, sugar (g) 28, cal. (kcal) 470, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 81