Rhubarb Pie
The rhubarb is going nutters here, as it always does this time of year. That said, folks still seem unfamiliar with your basic rhubarb pie. Eyed with suspician, it disappears quickly after the first bite!
Ingredients:
- 4 cups rhubarb stems, chopped into 1" pieces
- 1 1/3 cups white sugar
- 1/3 cup all-purpose flour
- 1-2 tablespoon butter
- 1 recipe pastry for a 9 inch double crust pie
Directions:
- Preheat oven to 450 degrees F (230 degrees C).
- Combine sugar and flour. Mix well with rhubarb pieces. Heap rhubarb over bottom layer of pie crust in pie plate. Dot with small pieces of butter. Cover with top crust. (OR roll first layer of pie crust out to about a 12 in round, and fold edges over filling for a rustic looking pie.
- Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.
- Don't be shy about adding other fruit like the classic strawberries, or blueberries like I did in the photo. Blackberries and peaches also sound delicious to me!