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Rhubarb Pie

I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet prepared it, but will add input when I have a chance. Adapted from Joy of Cooking.

Ready In:
1hr 40mins
Serves:
Units:

ingredients

directions

  • Roll half of the dough and fit into a 9-inch pie pan leaving a 3/4 inch overhang all around and refrigerate.
  • roll the other half of dough into a 12-inch round and refrigerate.
  • Preheat oven to 425 degrees.
  • Put rhubarb into a large bowl.
  • In another bowl, whisk together sugar, tapioca or cornstarch, zest and salt.
  • Combine dry ingredients with rhubarb and let sit for 15 minutes, stirring occasionally.
  • Pour rhubarb into bottom crust, dot with butter.
  • Brush overhang with water, cover with top crust, seal edge and crimp or flute edges.
  • Cut steam vents into top crust.
  • Lightly brush top of pie with milk or cream and sprinkle with sugar.
  • Bake for 30 minutes, reduce temperature to 350 degrees and bake 25-35 minutes longer, until crust is browned and juices bubble through the vents.
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RECIPE MADE WITH LOVE BY

@Ms B.
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@Ms B.
Contributor
"I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet prepared it, but will add input when I have a chance. Adapted from Joy of Cooking."
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  1. justlois1
    the pie was soupy. I will add some flour next time to thicken it up I think...
    Reply
  2. Ms B.
    I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet prepared it, but will add input when I have a chance. Adapted from Joy of Cooking.
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