Description
A delicious rhubarb pie with a double crust that is perfect for any occasion.
Ingredients
Scale
- 1 double crust Darn Good Whole Wheat Pie Crust (or your favorite pie crust or store-bought crust (enough for 2, 10-inch rounds))
- 5 cups sliced rhubarb (about 1 1/3 pounds; if frozen, do not thaw)
- 3/4 cup (plus 1 teaspoon) granulated sugar, divided
- 5 tablespoons all-purpose flour
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly grated nutmeg (optional)
- 1 tablespoon unsalted butter (cut into small pieces)
- 1 large egg (beaten with 1 teaspoon water for an egg wash)
- 1 tablespoon turbinado or similar coarse sugar
- Whipped cream (optional for serving)
Instructions
- Prepare the pie crust and chill for 1 hour as directed (or up to 2 days). When ready to bake, place a rack in the center of your oven preheat to 425°F.
- Divide the dough in two, making one half slightly larger than the other. Return the smaller half to the refrigerator.
- On a moderately floured work surface, roll out the larger half into a 12-inch circle.
- In a large bowl, stir together the rhubarb, 3/4 cup granulated sugar, flour, salt, and nutmeg.
- Remove the bottom crust from the freezer. Sprinkle the remaining 1 teaspoon granulated sugar over the bottom. Transfer the rhubarb mixture to the plate, spreading it into an even layer.
- Scatter the butter over the top of the rhubarb filling.
- Drape the top crust over the filling. Trim the pie crust to 1/2-inch overhang and crimp the edges. Cut 5 to 6 vents in the top.
- Brush away any excess flour from the crust, then brush the crust all over with the eggwash.
- Place the pie on a parchment-lined baking sheet and sprinkle with the turbinado sugar. Bake at 425°F for 15 minutes, then reduce the temperature to 375°F. Continue baking until the crust is deep golden and bits of filling bubble out, about 50 to 55 minutes.
- Let the pie cool at room temperature completely (at least 4 hours). Slice and enjoy with whipped cream, or nothing at all.
Notes
- If your rhubarb was frozen, you might need to extend the baking time by 10 minutes or more.
- If the crust edges get too dark, shield them with foil or a pie crust guard.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg