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Rhubarb Pie Recipe

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This recipe for Rhubarb Pie is from Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Filling:
1 cup sugar
1 cup water
3 tbsp. cornstarch
4 cups rhubarb, sliced
1 tsp vanilla

Pie Crust:
One package Pillsbury Pie Crust or "My Favorite Pie Crust" recipe

Directions:
Directions:
Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.

Roll one disc of dough into 12-inch circle and place in 9 inch pie pan.

Combine sugar, corn starch, and water in a saucepan and cook until very thick, add rhubarb and vanilla and mix well. Pour into dough lined pie pan and cover with second 12" disc of dough. Trim overhang to ½ inch beyond lip of pie plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining 1 Tbs sugar.

Place pie on heated baking sheet, reduce oven temperature to 425º, and bake until crust is light golden brown, about 25 minutes. Reduce oven temperature to 375º, rotate baking sheet and bake until juices are bubbling and crust is deep golden brown, 30-35 minutes longer. Let pie cool on wire rack to room temperature about 4 hours.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2-3 hours

 

 

 

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