Prep 1 hr
Cook 55 mins
Best served slightly warm with a scoop of vanilla ice cream. What can I say, I'm a sucker for the classics. And nobody made a better rhubarb pie than Nana. You can find fresh rhubarb in the produce section or it's best straight from the garden or farmer's market. When the edges of the crust are lightly browned I cover it with strips of foil so it doesn't burn.
- 4 cups fresh rhubarb, cut into 1/2-inch pieces (about 1 3/4 pounds)
- 1 3⁄4 cups sugar
- 3 3⁄4 tablespoons flour (1/3 cup)
- 2 tablespoons butter
- 2 deep 9-inch unbaked pie crusts
- If using frozen pie crusts, take one out of the freezer and out of it's pan. Place on a piece of waxed paper. This allows it to defrost to room temperature to make it pliable.
- In a small bowl combine flour and sugar. Mix well.
- Add sugar to the rhubarb and toss lightly to combine.
- Pour rhubarb mixture into pie shell, mounding high in the center.
- Top with pats of butter and sprinkle with cinnamon.
- Top with defrosted pie crust. Pinch the edges closed around the crust. Cut ventilation holes in the top of the crust.
- Bake at 400F for 50-55 minutes or until golden brown.