For this recipe, I used about one and a three fourths pounds of fresh rhubarb for this deep dish pie. The fresh rhubarb was $2 a pound. The leftover rhubarb, was chopped up and tossed into the freezer in a freezer bag. Recipe adapted from Betty Crocker.
Deep Dish Rhubarb Pie
4-6 cups of cutup rhubarb
2 cups of sugar
1/3 cup flour
2 T butter
1 T of Tapioca
Line the deep dish pie plate with the first layer of rolled out pastry dough. Layer the sliced rhubarb until the fruit almost reaches the top of the plate. Add the sugar , (shake the plate a couple of times for the sugar to fill in all the gaps), flour, cornstarch and butter. Cover with the pastry top and bake 50 minutes at 425 degrees.
|Rhubarb stacked almost to the top|
|Give the pie plate a couple of gentle shakes to settle sugar in the gaps.|
|Pie ready for baking|
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