Wednesday, June 13, 2012

Fresh Rhubarb Pie Recipe

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
Finished pie
Observant viewers will notice a large slice in finished pie that doesn't show up in previous picture.  Seems fairly often, this baker forgets to add butter to his pie.  When that happens, make a fairly large slit, slide one thinly sliced T of butter under the crust  left of the slit and one to the right.  Mistake fixed and the pie is by far better off with a large slit, than without the magical combination of butter, sugar, flour and fruit.

How to make pie crusts quickly and easily using Saran Wrap

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