Description
A Classic Rhubarb Pie featuring a flaky double crust filled with a sweet and tangy rhubarb mixture, lightly spiced with cinnamon and brightened with lemon juice. Perfectly baked to a golden brown, this American dessert is ideal for spring and summer gatherings.
Ingredients
Scale
Pie Crust
- 1 double pie crust (homemade or store-bought)
Filling
- 5 cups fresh rhubarb, sliced into 1/2-inch pieces
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut into small pieces
Topping
- 1 egg, beaten with 1 tablespoon water for egg wash
- 1 tablespoon coarse sugar for topping
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pie.
- Prepare Pie Crust: Roll out one pie crust and fit it snugly into a 9-inch pie dish, ensuring it covers the bottom and sides evenly.
- Make Filling: In a large bowl, combine sliced rhubarb, granulated sugar, flour, cornstarch, cinnamon, salt, vanilla extract, and lemon juice. Stir until all ingredients are evenly coated and well mixed.
- Assemble Pie: Pour the rhubarb filling into the prepared crust. Dot the filling with small pieces of butter to add richness.
- Top Crust: Roll out the second pie crust and either place it whole over the filling or cut it into strips to create a lattice design. Trim the edges and crimp them to seal the pie securely.
- Apply Egg Wash: Brush the top crust with the beaten egg wash for a shiny, golden finish. Sprinkle coarse sugar evenly over the top for extra crunch and sweetness. If using a full crust, cut small slits to allow steam to escape during baking.
- Bake Pie: Place the pie in the oven and bake at 400°F for 20 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 35 to 40 minutes until the filling is bubbling and the crust is golden brown.
- Cool: Remove the pie from the oven and allow it to cool completely for at least 2 hours before slicing, which helps the filling to set properly and prevents it from being runny.
Notes
- If the crust edges brown too quickly, cover them with foil to prevent burning.
- For a sweeter variation, substitute part of the rhubarb with fresh strawberries.
- Allow the pie to cool fully before serving to ensure the filling is set and slices neatly.
