Site Navigation
|
|
STRAIGHT-UP RHUBARB PIE
Crust:
Pie dough for a two-crust pie.
Filling for 8-inch pie:
4 cups sliced rhubarb
1 cup sugar
4 tablespoons flour
1 pinch cinnamon
1 tablespoon butter (optional)
Filling for 9-inch pie:
5 cups sliced rhubarb
1 1⁄ 4 cups sugar
5 tablespoons flour
2 pinches cinnamon
1 tablespoon butter (optional)
Filling for 10-inch pie:
6 cups sliced rhubarb
1 1⁄ 2 cups sugar
6 tablespoons flour
1⁄ 4 teaspoon cinnamon
2 tablespoons butter (optional)
Directions:
• Preheat the oven to 425 degrees.
• Roll out the dough for the bottom crust.
• Combine the rhubarb, sugar, flour, and cinnamon in a large bowl and mix well.
• Place the rhubarb mixture in a crust-lined pie pan.
• Dot with the optional butter.
• Roll out the top crust, place on the rhubarb, trim, seal, and cut several vents.
• Bake at 425 degrees for 15 minutes.
• Reduce the heat to 350 degrees and bake 25 to 30 more minutes. Add 5 to 10 more minutes baking time for larger pies; look for a bit of pink ooze to emerge from the vents in the crust.
|
|