Ingredients
-
-
1 1/2
-
2 1/2
-
1/4
-
1/2
-
1/4
-
2
-
4
-
-
-
-
-
-
-
Directions
Fresh Rhubarb Pie,Wayne- Here is my grandmother’s recipe.,Delicious! I added 1/8 cup more sugar (we didn’t think too sweet) and a few drops of strawberry and orange extract as did not have a fresh orange, plus 1/2 teaspoon more cornstarch. I made with a full top crust, brushed with light cream and sprinkled generously with turbinado sugar. Son and husband loved it “awesome” their comment. Fruit texture was perfect and nicely set once cooled. Baking another pie now for our son-in-law whom is big fan of rhubarb. Baking time per comments varies; I baked it for 55 minutes and the top crust crispy and nicely golden brown. Definitely a keeper recipe.,Great pie. Made it with just 1 cup of sugar and it was plenty sweet for me. I was afraid it would be too runny after pouring the mixture into the crust, but it set up nicely after cooling. I baked it for closer to an hour.
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Steps
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1
Done
|
Roll Half of Pastry to 1/8-Inch Thickness on a Lightly Floured Surface. Place in a 9-Inch Pie Plate; Trim Off Excess Pastry Along Edges. |
|
2
Done
|
Cover With Plastic Wrap, and Chill Until Ready to Fill. |
|
3
Done
|
Combine Sugar, Cornstarch and Nutmeg in a Heavy Saucepan, Stirring to Blend Cornstarch Well. |
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4
Done
|
Stir in Orange Rind, Juice and Butter. |
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5
Done
|
Cook Over Medium Heat, Stirring Constantly, Until Thickened and Bubbly. |
|
6
Done
|
Stir in Rhubarb. |
|
7
Done
|
Spoon Rhubarb Mixture Into Prepared Pastry Shell. |
|
8
Done
|
Roll Remaining Pastry to 1/4-Inch Thickness; Cut Into 1/2-Inch Strips. |
|
9
Done
|
Arrange Strips, Lattice Fashioned, Across Top of Pie. Trim Strips Even With Edges; Fold Edges Under and Flute. Bake at 425f or 10 Minutes. |
|
10
Done
|
Reduce Heat to 350f and Bake an Additional 30 Minutes or Until Crust Is Brown. |
