Rhubarb Pie Recipe

Rhubarb Pie Recipe photo by Taste of Home

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I always remember rhubarb pie being too tart for my taste, so I started making adjustments until I came up with this recipe. Everyone who has tried it has told me they like it very much.

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Rhubarb Pie Recipe

Prep: 15 min. + standing Bake: 35 min. + cooling

Yield: 6-8 Servings

15 35 50

Ingredients

3-1/2 cups diced fresh or frozen rhubarb
1/2 cup golden raisins
1/2 cup chopped pecans
1 tablespoon grated orange peel
1-1/2 cups sugar
1/3 cup orange juice
2 tablespoons quick-cooking tapioca
1/4 teaspoon ground nutmeg
Pastry for double-crust pie (9 inches)
2 tablespoons butter
1 tablespoon milk
Additional sugar

Directions

In a large bowl, combine the first eight ingredients; let stand for 30 minutes.
Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Pour filling 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 top. Brush milk over pastry; sprinkle with sugar. Cover edges loosely with foil.
Bake at 400° for 30 minutes. Remove foil; bake 5 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. 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 517 calories, 22 g fat (8 g saturated fat), 18 mg cholesterol, 233 mg sodium, 78 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Orange Rhubarb Pie in Country Extra March 2001, p51