Fresh Rhubarb Pie

Rhubarb pie is one of my husband's favourite pies. He insists on eating it warm from the oven! Rhubarb pie is best made using freshly picked rhubarb.

Rhubarb Pie

The crust for this rhubarb pie is the standard pastry (my favourite pastry) from an earlier entry. It is a tender, flaky pastry suitable for every pie. I prefer deep dish pies so this pie was 2 1/4" deep and 10" diameter.

Fresh Rhubarb Pie

pastry for 10 inch two crust pie
1 3/4 c organic sugar
1/2 c unbleached flour
1/2 tsp grated orange peel
5 c fresh rhubarb, cut into 1/2 inch pieces
2 tbsp butter

Pre-heat oven to 425ºF. Prepare pastry. Mix sugar, flour, orange peel and rhubarb together making sure the rhubarb is well coated. Pour into prepared pastry-lined pie pan. Dot with butter. Cover with top crust and seal edge. Poke holes in the top crust with a fork. Cover the edge with a strip of aluminum foil to prevent excessiving browing. Remove the foil for the last 15 minutes of baking. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through the crust.

Enjoy!

Garden Gnome
©2007