Rhubarb Pie
Ingredients
The crust
-
1
double crust
Darn Good Whole Wheat Pie Crust or your favorite pie crust
The filling
-
5
cups
sliced rhubarb
-
¾
cup
granulated sugar
-
1
tablespoon
all-purpose flour
-
⅛
teaspoon
kosher salt
-
⅛
teaspoon
freshly grated nutmeg (optional)
-
1
tablespoon
unsalted butter
-
1
large
egg
-
1
tablespoon
turbinado sugar
-
to taste
none
whipped cream (optional for serving)
Instructions
- Prepare the pie crust and chill for 1 hour.
- Preheat the oven to 425°F.
- Divide the dough into two portions, roll out the larger half into a circle, and place it in a 9-inch pie dish.
- Roll out the smaller portion for the top crust and refrigerate.
- In a large bowl, combine rhubarb, ¾ cup sugar, flour, salt, and nutmeg.
- Fill the bottom crust with the rhubarb mixture, scatter butter on top, and add the top crust.
- Trim and crimp the edges, cut vents in the top crust, and brush with egg wash.
- Bake at 425°F for 15 minutes, then reduce to 375°F and bake for an additional 50-55 minutes.
- Cool the pie completely before slicing.
Nutrition Facts (estimated)
Servings
8
Calories
325
Total fat
18g
Total carbohydrates
35g
Total protein
5g
Sodium
20mg
Cholesterol
27mg
You might also like