Double-Crust Rhubarb Pie
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
YIELD: 8 servings.
Old-fashioned and delicious, rhubarb pie is truly springtime comfort food. I buy rhubarb in season, cut it up and freeze it so I can enjoy this pie any time of year. —Lavonn Bormuth, Westerville, Ohio
Ingredients
-
1 cup sugar
-
3 tablespoons all-purpose flour
-
1/2 teaspoon ground cinnamon
-
2 large eggs, room temperature, lightly beaten
-
4 cups chopped fresh rhubarb or frozen rhubarb
-
Dough for double-crust pie
-
1 tablespoon butter
Directions
-
1.
Preheat oven to 400°. In a large bowl, combine sugar, flour and cinnamon. Add eggs; whisk until smooth. Gently stir in rhubarb.
-
2.
On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim 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.
-
3.
Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts
1 slice: 392 calories, 17g fat (7g saturated fat), 67mg cholesterol, 233mg sodium, 56g carbohydrate (28g sugars, 1g fiber), 4g protein.
© 2024 RDA Enthusiast Brands, LLC