RHUBARB SURPRISE PIE
I truly enjoy this pie! I love the tanginess of the rhubarb, and the sweetness the strawberry gelatin and streusel topping gives this pie. I like to make this pie one day in advance, and then refrigerate it overnight, so it can firm up before slicing and serving. If desired, serve the pie with a creamy whipped topping or vanilla...
Provided by Cindi M Bauer
Categories Pies
Time 50m
Number Of Ingredients 8
Steps:
- 1. Place the unbaked pie crust on a sheet of wax paper, and then sprinkle the teaspoon of flour over the crust. Using your hand, lightly spread the flour over the entire crust.
- 2. Place the pie crust, floured side down, inside a 9-inch pie tin, and then flute the edges of the crust.
- 3. Arrange the rhubarb in the unbaked pie crust.
- 4. Sprinkle the strawberry gelatin powder over the rhubarb.
- 5. In a bowl, combine the flour, sugar, cinnamon and melted butter; mix until crumbly.
- 6. Sprinkle the crumb mixture over the top of the pie.
- 7. Place the pie on a 14-inch pizza tin. (I do this incase the hot bubbly juices from the pie, runs over the edges of the crust. It's a lot easier to clean a sticky pizza pan, rather than the sticky syrup left in the bottom of your oven!)
- 8. I then place a pie shield on top the pie. I keep the pie shield on the entire time the pie is baking. This helps to prevent the edges of the crust from becoming too brown, or perhaps burnt.
- 9. Bake in a 350ºF oven for 50 minutes, or until the rhubarb is tender, and the topping is golden brown.
- 10. Cool the pie to room temperature, then chill uncovered in the refrigerator to firm up the pie before slicing and serving.
- 11. I refrigerate leftovers (uncovered) in the fridge.
- 12. *Note: The unbaked pie crust I used was store bought, and it came in a 15-ounce pkg. It contains 2 (9-inch) unbaked pie crusts.
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