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Perfect Rhubarb Pie

Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! — Ellen Benninger, Greenville, Pennsylvania

8 ServingsPrep: 20 min. + standing Bake: 55 min.

Ingredients

4 cups sliced fresh or frozen rhubarb, thawed
4 cups boiling water
1-1/2 cups sugar
3 tablespoons all-purpose flour
1 teaspoon quick-cooking tapioca
1 egg
2 teaspoons cold water
Pastry for double-crust pie (9 inches)
1 tablespoon butter

Directions

Place rhubarb in a colander; pour boiling water over rhubarb and
allow to drain. In a large bowl, mix sugar, flour and tapioca. Add
drained rhubarb; toss to coat. Let stand 15 minutes. In a small
bowl, whisk egg and cold water; stir into rhubarb mixture.
Preheat oven to 400°. On a lightly floured surface, roll one half
of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in.
pie plate. Trim pastry even with rim. Add filling; dot with butter.
Roll remaining dough to a 1/8-in.-thick circle. Place over filling.
Trim, seal and flute edge. Cut slits in top. Bake 15 minutes.
Reduce oven setting to 350°. Bake 40-50 minutes longer or until
crust is golden brown and filling is bubbly. Cool on a wire rack.
Yield: 8 servings.

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Perfect Rhubarb Pie (continued)

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. PASTRY FOR DOUBLE-CRUST PIE (9 INCHES): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3-2/3 cup ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

Nutrition Facts: 1 piece equals 432 calories, 16 g fat (7 g saturated fat), 40 mg cholesterol, 225 mg sodium, 69 g carbohydrate, 1 g fiber, 4 g protein.