April 4, 2016

Old Fashioned Rhubarb Pie

On the Menu Today~
Old Fashioned Rhubarb Pie

This Old Fashioned Rhubarb Pie
could also be called:
Mile High Rhubarb Pie.
With over 6 cups of rhubarb,
its definitely a Mile High!

I made this pie using rhubarb
that I had frozen in my freezer
from last spring.
Therefore, I added 8 tablespoons of
flour instead of 6 to the sugar mixture.
The sole reason for adding 8 tablespoons,
was for the purpose of thickening.
I also took the pie off of the baking sheet,
during the last 30 minutes of baking time.

When baking old fashioned rhubarb pie,
cooking times will vary for a number of reasons;
what type of crust you use, if your using fresh or
frozen rhubarb, how much juice is in your rhubarb and
always take in account when making any pie,
that oven temperatures vary in general.

Word of Warning:
Making a rhubarb pie tends to be a messy affair..
Meaning, rhubarb pie tends to drip and
drip and drip some more.
That's why I usually make a rhubarb pie,
when my oven is in need of a cleaning...

That way, I'm not worrying about my
clean oven getting dirty with every drip.
The dripping usually stops when the flour
starts to thicken the juices, usually during the
last 30 to 40 minutes of baking time.

Old Fashioned Rhubarb Pie

  • 6 1/2 cups chopped rhubarb
  • 1 1/2 cups sugar
  • pinch of salt
  • 6 to 8 tablespoons flour
  • 1 tablespoon butter, cubed
  • 1 (14 oz) package pie crust or make your own pie crust (double)
Cooking Directions
  1. Preheat oven to 450º
  2. Bring crust to room temperature. Slowly and gently unroll one pie crust. Carefully slide crust into a 9-inch pie plate. Trim bottom crust along edge of pie plate.
  3. Combine the sugar, salt and flour. Sprinkle 1/4 of it over bottom crust in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Slowly and gently unroll second pie crust, cut out decorative shapes with a small cookie cutter. Place second pie crust over filling, wrap excess top crust under bottom crust edge, press edges together to seal, flute. (Cover edges of pie with strips of aluminum foil to prevent excess browning.)
  4. Place pie on baking sheet, carefully place pie on lowest rack in oven. Bake for 10 minutes. Reduce oven temperature to 375º and continue baking for 50 to 60 minutes. (Remove aluminium foil during last 15 minutes of baking.)
  5. Serve warm with whipped topping or vanilla ice cream

Pie, RhubarbSugar, Flour, Crust
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