RHUBARB PIE
I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet prepared it, but will add input when I have a chance. Adapted from Joy of Cooking.
Provided by Ms B.
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Roll half of the dough and fit into a 9-inch pie pan leaving a 3/4 inch overhang all around and refrigerate.
- roll the other half of dough into a 12-inch round and refrigerate.
- Preheat oven to 425 degrees.
- Put rhubarb into a large bowl.
- In another bowl, whisk together sugar, tapioca or cornstarch, zest and salt.
- Combine dry ingredients with rhubarb and let sit for 15 minutes, stirring occasionally.
- Pour rhubarb into bottom crust, dot with butter.
- Brush overhang with water, cover with top crust, seal edge and crimp or flute edges.
- Cut steam vents into top crust.
- Lightly brush top of pie with milk or cream and sprinkle with sugar.
- Bake for 30 minutes, reduce temperature to 350 degrees and bake 25-35 minutes longer, until crust is browned and juices bubble through the vents.
Nutrition Facts : Calories 444.6, Fat 18.7, SaturatedFat 5.8, Cholesterol 7.6, Sodium 364.8, Carbohydrate 67.3, Fiber 2.8, Sugar 39.4, Protein 3.9
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