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Inspired by the wedges of homemade pie served along the route of RAGBRAI (the Register's Annual Great Bike Ride Across Iowa), our rhubarb pie has an unusual twist, orange zest.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
stand:
15 mins
bake:
50 mins
total:
1 hr 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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° 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.

Nutrition Facts

470 calories; fat 22g; cholesterol 46mg; saturated fat 9g; carbohydrates 63g; mono fat 5g; poly fat 7g; trans fatty acid 0g; insoluble fiber 3g; sugars 28g; protein 6g; vitamin a 388.7IU; vitamin c 6.5mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.6mg; vitamin b6 0mg; folate 80.6mcg; vitamin b12 0.1mcg; sodium 380mg; potassium 274mg; calcium 80.8mg; iron 2.2mg.
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