Granny's Rhubarb Pie Recipe

Granny's Rhubarb Pie RecipePhoto by: Taste of Home Granny's Rhubarb Pie Recipe Rating 5

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This recipe originated with my grandmother, who baked many different rhubarb desserts. This was always a favorite of mine.

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Granny's Rhubarb Pie Recipe
  • Prep: 20 min. Bake: 1-1/4 hours
  • Yield: 6-8 Servings
    •
20 75 95

Ingredients

  • 3 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 1 cup shortening
  • 1 egg
  • 5 tablespoons cold water
  • 1 teaspoon white vinegar
  • FILLING:
  • 3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
  • 2 cups sliced peeled tart apples
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/4 cup honey
  • 1 tablespoon lemon juice
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon butter

Directions

  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture until a ball forms.
  • Divide dough in half. On a lightly floured surface, roll out one portion; transfer to a 9-in. pie plate. Trim pastry even with edge.
  • In a large bowl, combine the rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour; add to rhubarb mixture. Pour into crust. Dot with butter.
  • Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 350° for 1-1/4 hours or until the pastry is golden brown and the apples are tender. Yield: 6-8 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 piece) equals 595 calories, 27 g fat (7 g saturated fat), 30 mg cholesterol, 469 mg sodium, 83 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Granny's Rhubarb Pie in Country April/May 2000, p51

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Reviews for Granny's Rhubarb Pie (1)

Granny's Rhubarb Pie Recipe

Granny's Rhubarb Pie

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Reviewed on May. 23, 2009 by SaraM15

I used my own pie crust recipe, but used the filling recipe as given in the recipe. It was perfect! I'll definitely make this again.

 
 
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