Prep 1 hr 15 mins
Cook 55 mins
All rhubarb, straight up.
- 1 basic flaky double crust pie crust
- 5 cups fresh rhubarb, stalks sliced crosswise 1/2-inch thick
- 1 1⁄4 cups sugar, plus
- 2 tablespoons sugar
- 2 tablespoons orange juice
- 1⁄2 orange, zest of
- 1 pinch salt (a big pinch)
- 1⁄4 teaspoon ground nutmeg
- 3 tablespoons cornstarch
- 2 tablespoons cold unsalted butter, cut into small pieces
- milk or light cream
- Chill 9-inch pie pastry shell about 15 minutes before adding filling.
- To make the filling: combine the rhubarb, 1 1/4 cups sugar, orange juice, orange zest, salt, and nutmeg in a large mixing bowl; mix well and set aside for 20 minutes.
- Preheat oven to 400°.
- In a small bowl, combine the 2 tablespoons sugar and cornstarch; then stir this mixture into the rhubarb mixture.
- Turn the filling into the chilled pie shell and smooth the top of the fruit with your hands.
- Dot the filling with the butter.
- Roll out the other half of the pastry into a 10-inch circle on a sheet of lightly floured waxed paper.
- Moisten the outer edge of the pie shell with a pastry brush.
- Invert the top pastry over the filling, center, and peel off the paper.
- Press the top and bottom pastries together along the dampened edge.
- Trim the pastry and flute as desired.
- Poke several steam vents in the top of the pie with a fork or paring knife, including a couple along the edge so you can check the juices their later.
- To glaze the pie, brush the top pastry with a little milk and sprinkle lightly with sugar.
- Place the pie on the center oven rack; bake for 30 minutes.
- Lower oven temperature to 375° and rotate pie 180°; slide a large aluminun-foil lined baking sheet onto the rack below to catch any spills.
- Continue to bake about 25 minutes or until the pie is golden brown.
- When done, you should notice thick juices bubbling out of the steam vents along the edge.
- Transfer pie to a wire rack and let cool for at least 3 hours, preferably longer, before serving.