Homemade Rhubarb Pie
Homemade Rhubarb Pie is a delightful, comforting dessert that perfectly embodies the essence of cottage living. Featuring the tangy flavor of freshly picked rhubarb enveloped in a sweet, flaky crust, this pie is a fantastic addition to family gatherings or cozy nights at home. Each slice offers a unique blend of tartness and sweetness that will undoubtedly impress your guests and evoke nostalgic memories. Serve it warm with a scoop of vanilla ice cream for an indulgent treat or enjoy it chilled for a refreshing bite. Baking this homemade classic is not only simple but also rewarding, making it an ideal choice for both novice and seasoned bakers alike.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 35 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 discs of pie dough
- 6½ cups fresh rhubarb, chopped
- 1½ cups granulated sugar
- 3 tablespoons cornstarch
- ½ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons butter
Instructions
- Prepare the pie dough and refrigerate two discs for at least one hour.
- In a bowl, combine chopped rhubarb with sugar, cornstarch, salt, and vanilla extract until evenly coated.
- Preheat the oven to 425°F. Roll out one disc of dough into a 14-inch circle and place it in a 9-inch pie plate.
- Add the rhubarb filling to the crust and dot with butter pieces.
- Roll out the second disc of dough, cover the filling, trim excess dough, crimp edges, and cut slits in the top crust.
- Bake for 25 minutes at 425°F; then lower the temperature to 350°F and bake for another 40 minutes until golden brown.
- Cool before serving.
Nutrition
- Serving Size: 1 slice (130g)
- Calories: 320
- Sugar: 23g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://recipesfish.com/homemade-rhubarb-pie/