KITTENCAL'S FRESH RHUBARB PIE
This recipe was developed using fresh rhubarb, it is not recommended to use frozen --- I have listed 4 cups chopped rhubarb I most always use 8 good-size stalks --- you will need a 9-inch deep-dish pie plate for this.
Provided by Kittencalrecipezazz
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 450 degrees F.
- Set oven rack to lowest position.
- Line 1 pastry into the bottom of a 9-inch deep-dish glass pie plate.
- In a small bowl combine the sugar with cinnamon, nutmeg and flour; sprinkle about 1/4 cup of the mixture over the pastry in the pie plate.
- Place the chopped rhubarb over the sugar mixture (heaping the mixture).
- Sprinkle the remaining sugar mixture over the rhubarb.
- Dot with the chopped cold butter pieces.
- Cover with remaining crust; seal and flute the edges.
- Using a small sharp knife slice two 1-inch slits in the top crust to allow steam to escape.
- Using a pastry brush, spread the cream over the top crust then sprinkle with 1 tablespoon sugar.
- Place the pie plate on a baking sheet (you might want to cover the edges with foil to prevent over browning for the first 15-20 minutes).
- Bake at 450 degrees F for 15 minutes.
- Reduce the oven temperature to 350 degrees F and continue to bake for another 40-45 minutes.
- Serve warm or cold with ice cream:).
Nutrition Facts : Calories 423.1, Fat 18.2, SaturatedFat 5.5, Cholesterol 6.5, Sodium 262.4, Carbohydrate 62.2, Fiber 2.1, Sugar 33.6, Protein 4.2
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