• Classic Rhubarb Pie

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  • Pastry for 2-crust pie
    1 1/3 cups sugar
    1/3 cup flour
    1/2 teaspoon grated orange or lemon peel (optional)
    1/8 teaspoon salt
    4 cups (1/2-inch pieces) rhubarb
    2 tablespoons butter
    Combine the sugar, flour, orange or lemon peel (if using) and salt). Toss this dry mixture with the rhubarb, then pile it into a pastry-lined 9-inch pie pan and dot with the butter.
    Place the top crust over the filling and flute the edges to make a high-standing rim, if possible. With a sharp knife, cut vents in the top crust.
    Bake in a 425 degree F. Oven for 40 to 60 minutes, or until the juice begins to bubble through the vents and the crust is golden brown.
    STRAWBERRY-RHUBARB PIE VARIATION: Reduce the sugar to 1 1/4 cups, omit the orange/lemon peel, decrease the rhubarb to 2 cups and add 2 cups sliced fresh strawberries. When arranging the rhubarb and strawberries in the pie shell, layer in 1 cup of each, then sprinkle with half of the sugar/flour mixture. Repeat with remaining rhubarb and strawberries and remaining sugar mixture.
    — Recipe from "Farm Journal's Complete Pie Cookbook," edited by Nell B. Nichols and the Farm Journal Food Staff.
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