Description
A classic rhubarb pie recipe that evokes sweet nostalgia.
Ingredients
Scale
- 1 recipe for double pie crust
- 6 cups fresh rhubarb, chopped
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons butter, cut into small pieces
Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- Line a 9-inch pie plate with one crust.
- In a large bowl, combine the chopped rhubarb, granulated sugar, flour, and salt. Toss gently to coat the rhubarb evenly.
- Pour the rhubarb mixture into the prepared pie crust.
- Dot the top of the rhubarb filling with the small pieces of butter.
- Place the second pie crust over the filling. Crimp the edges to seal and cut several slits in the top crust to allow steam to escape.
- Bake for 15 minutes at 400 degrees F (200 degrees C).
- Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool completely on a wire rack before serving.
Notes
- For a crispier crust, you can brush the top crust with milk and sprinkle with a little sugar before baking.
- Serve warm with vanilla ice cream or whipped cream.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
Keywords: rhubarb pie, classic pie, nostalgic dessert, fruit pie, homemade pie, easy pie recipe