Description
This pretty homemade pie is perfectly sweet and tangy. It lets the natural flavor of fresh rhubarb shine through without any distractions.
Ingredients
- 1 homemade or store-bought double pie crust
- 5 cups (550g) fresh rhubarb, chopped 1/2 inch thick
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (65g) all-purpose flour
- 1/2 tsp (2.5ml) ground cinnamon
- 1/2 tsp (2.5ml) ground cloves (or nutmeg if you prefer)
- 1 tbsp (14g) cold butter, chopped into small cubes
- 1 egg
- 1 tbsp (15ml) water
- 2 tbsp (30ml) coarse sugar
Instructions
- Preheat oven to 425F and position a rack in the lower third of the oven.
- In a large bowl, mix together the granulated sugar, flour, cinnamon, and cloves.
- Add in the rhubarb and toss to coat. Spoon into a 9″ pie crust-lined pie plate.
- Dot with butter. Cut the second piece of pie crust into ten 1″ stripes and weave into a lattice. You can also simply place the pie crust on top and cut a few slits for ventilation. Trim, press and crimp the edges.
- Whisk the egg and water together in a small bowl. Brush over the top of the pie and sprinkle with coarse sugar.
- Place the pie on a baking sheet and bake for 15 minutes at 425F. Then lower the oven temperature to 375F and continue baking for another 30 minutes, or until the crust is golden and filling is bubbling. If the crust turns golden before the filling is done, loosely cover with foil to prevent over-browning. I covered my pie during the last 10 minutes. Let cool for 1 hour before serving.
Notes
Leftover pie can be stored tightly covered at room temperature for 2 days or in the fridge for up to 5 days.
Fully baked rhubarb pie can be frozen for up to 3 months. Let pie completely cool, double wrap in saran, and then wrap in a layer of foil. Date and place in the freezer.
To freeze unbaked pie; add 2 extra tablespoons of flour to the filling to help soak up some of the extra juice that may exude during the freezing/thawing process. Assemble the pie completely except for the egg wash and coarse sugar. Freeze in a heavy-duty plastic bag. Thaw overnight in the fridge and bake as instructed.
Using frozen rhubarb – I prefer to use fresh rhubarb because it doesn’t release as much water, but you can use frozen rhubarb if you want. Just make sure you thaw completely and drain in a colander. Please note that if you are using frozen rhubarb, the filling won’t be as thick.