Rhubarb Pie

Rhubarb Pie
Rhubarb Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    cups sliced [fresh] rhubarb, cut into about 3/4 inch pieces

  • 1 1/4

    cups sugar

  • 5

    tablespoons flour

  • 1/4

    teaspoon cinnamon

  • 1 1/2

    tablespoons butter [in tiny pieces]

Directions

Toss the rhubarb pieces with sugar, flour and cinnamon. Arrange the rhubarb in the bottom crust. Dot with the butter. Roll out the top crust. Using your fingers, dab the rim of the bottom crust with ice water. Arrange the second crust on top. Trim the edges, then crimp the edges together to seal. With a sharp knife, cut several vents in the top crust. Bake for 15 minutes. Reduce the oven temperature to 350F and bake 25 - 30 minutes more [my first two pies took a good 15 - 20 minutes more] until a bit of pink juice bubbles from the vents. Let cool before slicing. Serve with good vanilla ice cream.

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