Me and rhubarb pie have a history…
Rhubarb pie is a staple in my family and yet, every time I made whipped up a pie, it was always bad. Either the filling didn’t set or I didn’t put enough sugar in- I couldn’t get right one of the things I grew up eating.
Thanks to the weather this summer, I was able to harvest some late summer rhubarb and then two days later I found these adorable deep dish 5″pie pans at Crate and Barrel. I had to make pie. Finally after a couple summers of rhubarb failure, I nailed down the family pie!
I need a caption for this photo- any ideas?
Rhubarb Pie
Prep time
Cook time
Total time
Author: Erin Alderson
Recipe type: Desserts
Serves: 4-8
Ingredients
- Dough:
- 1½ cup unbleached all purpose flour
- 2 tablespoon natural sugar
- ½ cup butter
- pinch salt
- 3-4 tablespoon cold water
- Filling:
- 3 cup rhubarb
- ¼ cup sucanat
- ¼ cup natural sugar
- ¼ cup unbleached all purposed flour
- 1 teaspoon each cinnamon and nutmeg
- Topping:
- 1 tablespoon butter
- 2 tablespoon natural sugar
Instructions
- Preheat oven to 375˚.
- Either by hand or in a food processor, combine all the dry ingredients for the crust. Whisk/pulse to combine. Cut in cubed butter until butter is about the size of peas. Tablespoon by tablespoon, add in water and stir with fork/pulse until dough comes together. Roll out onto a floured surface and divide into four balls.
- In a medium bowl, combine all the ingredients for the filling until rhubarb is coated. Set aside
- Roll out each ball into a 7-8″ circle. Press dough into pie pan, pour in half the filling, and top with one more piece of rolled out pie dough. Repeat with other pie pan. Cut an X into the top of each pie, brush melted butter on, and sprinkle remaining sugar on top. Bake for45-60 minutes until crust is golden and filling is bubbly. Remove from oven and let cool.
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