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Rhubarb Pie

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Rhubarb Pie

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  • Makes: 8 servings
  • Prep 25 mins
  • Stand 15 mins
  • Bake 50 mins

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Ingredients

  • 1 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 2 teaspoons finely shredded orange peel
  • 1/2 teaspoon ground cinnamon or 1/4 teaspoon ground nutmeg (optional)
  • 5 cups fresh or frozen (thawed and drained) sliced rhubarb
  • Flaky Pie Pastry or one 15-ounce package (2 crusts) rolled refrigerated unbaked piecrust
  • 2 tablespoons butter, cut up
  • 1 egg, lightly beaten
  • Sugar
  • Vanilla ice cream (optional)

Directions

  1. In a large bowl, combine the 1 cup sugar, tapioca, orange peel and, if you like, cinnamon. Add rhubarb. Gently toss until coated. Cover; let stand 15 minutes, stirring once.
  2. 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.
  3. Spoon rhubarb mixture into pastry-lined pie plate. Dot with butter. Trim pastry even with edge of pie plate.
  4. 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.
  5. In a small bowl, combine beaten egg and 1 tablespoon water; brush lightly over pastry. Sprinkle with additional sugar.
  6. To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven.
  7. Bake pie in a 400 degrees F. 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.

Tip

  • Thelma Kolas --- Pie Making Tips: 1) "I use tapioca for thickening my fruit pies."
  • Thelma Kolas --- Pie Making Tips: 2) "I cover the outer edges of the crust for 1/2 to 3/4 of baking time to prevent too much browning."
  • Thelma Kolas --- Pie Making Tips: 3) "I roll the crust between plastic or waxed paper to prevent tearing when I put them in the pie pan."

Tip

  • Kelly Alfers --- Pie Making Tips: 1) When making your dough be sure to have everything chilled before you begin your pastry blending and then when you add your liquid, it needs to be ice cold too in order to ensure a flaky crust.
  • Kelly Alfers --- Pie Making Tips: 2) Work as little flour into your dough and try not to re-roll your crust ( I would have my students practice rolling out playdough until they got the hang of handling dough and the rolling pin).
  • Kelly Alfers --- Pie Making Tips: 3) Don't over-sugar your filling. Most people appreciate the flavor of the fruit.

Flaky Pie Pastry

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup cold shortening
  • 1/4 cup cold butter
  • 1/2 - 2/3 cup ice water

Directions

  1. 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.

Nutrition Facts

(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, Monosaturated 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

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