American Kitchen Classic Rhubarb Pie Recipes

CLASSIC RHUBARB PIE

Steps:

• Preheat oven to 450 degrees.
• Cut rhubarb stalks into bit-size pieces.
• In a large mixing bowl, combine sugar, flour, butter and eggs; mix well.
• Add rhubarb and stir well.
• Turn into a prepared pie crust and top with the second crust; seal and cut slits to vent steam.
• Optional: Brush the top crust with another beaten egg (may be thinned with water) and then sprinkle regular sugar generously over the top.
• Put in 450 degree oven for 10 minutes, then turn down to 350 degrees.
• Bake 30 minutes. I generally need to add another 15-20 minutes to the baking time; the crust will be a deep golden brown.

RHUBARB PIE

Steps:

• Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie plate.
• In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over rhubarb.
• Cover with second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning.
• Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes. Cool on cooling rack at least 2 hours before serving.