Thursday, March 28, 2024

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Recipe for Straight-Up Rhubarb Pie

Anne Dimock's recipe for Straight-Up Rhubarb Pie.

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.

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