Perfect Rhubarb Pie
Taste of Home
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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, Stoneboro, Pennsylvania
SERVINGS: 8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. + standing Bake: 55 min.
Ingredients:
- 4 cups sliced fresh or frozen rhubarb
- 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 water over rhubarb and set aside. In a large bowl, combine sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand for 15 minutes. Beat egg and water; add to rhubarb mixture until well blended.
Line a 9-in. pie plate with bottom pastry. Add filling. Dot with butter. Cover with remaining pastry; flute edges. Cut slits in top crust. Bake at 400° for 15 minutes. Reduce heat 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.