Description
This classic Rhubarb Pie recipe features a flaky, buttery pie crust filled with a tangy, sweetened rhubarb filling, perfectly balanced with cinnamon and topped with a sparkling coarse sugar crust. It’s an ideal dessert for spring and early summer, offering a delightful combination of tart and sweet flavors in every bite.
Ingredients
Pie Crust
- 1 (14 to 16 ounce) package prepared pie crusts, thawed if frozen
Filling
- 1 1/2 pounds chopped rhubarb (about 6 cups or 6 stalks), thawed if frozen
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
Topping
- 1 large egg
- 1 teaspoon water
- 2 tablespoons coarse sugar, such as demerara
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for a crisp, golden crust.
- Prepare pie crust: Roll out one pie crust and fit it into a 9-inch pie pan, trimming any excess edges.
- Mix filling: In a large bowl, combine chopped rhubarb, granulated sugar, cornstarch, ground cinnamon (if using), and salt. Stir well to evenly coat the rhubarb pieces.
- Fill pie crust: Pour the rhubarb mixture into the prepared pie crust, spreading it out evenly.
- Top crust prep: Roll out the second pie crust. You can either place it whole over the filling or cut it into strips to make a lattice design.
- Seal edges: Trim the top crust edges and press them against the bottom crust edges, crimping to seal well.
- Egg wash: In a small bowl, beat the egg with 1 teaspoon of water. Brush this mixture over the pie crust to give it a shiny, golden finish.
- Sprinkle sugar: Sprinkle the 2 tablespoons of coarse sugar evenly over the top crust for a sweet crunch.
- Bake: Place the pie in the preheated oven and bake at 425°F (220°C) for 15 minutes.
- Reduce temperature: After 15 minutes, reduce oven temperature to 350°F (175°C) and continue baking for an additional 25 to 30 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving to allow the filling to set properly.
Notes
- For a less tart pie, you can increase sugar by a couple of tablespoons.
- Make sure to let the pie cool completely to avoid runny filling when sliced.
- Pre-baking the crust isn’t necessary but can help avoid sogginess.
- Frozen rhubarb should be fully thawed and drained to prevent excess moisture in the pie.
- Use a glass or ceramic pie dish for even baking.
