Rhubarb Pie Recipe
The best fruit pies keep seasoning to a minimum, so the pure fruit flavor comes through. Just a touch of cinnamon and a pinch of salt do the trick here.
Ingredients
| 1 | recipe | Grandma’s Pie Crust |
| 5 | cups | chopped rhubarb |
| 1 1/2 | cups | brown sugar |
| 2 | tablespoons | flour |
| 1/8 | teaspoon | salt |
| 1 | teaspoon | cinnamon |
| 2 | large | eggs |
| 4 | tablespoons | butter |
Directions
Preheat oven to 375 °
1. Combine rhubarb, sugar, flour, salt, cinnamon and eggs in a medium bowl.
2. Transfer the mixture to prepared pie shell, reserving the liquid from the bottom of bowl. Dot with butter.
3. Carefully lay the second crust over the top and seal the edges using a small amount of water.
4. Brush the top crust with the liquid reserved from the filling. Cut four slits in the crust to release steam.
5. Bake 45-50 minutes, until the crust is nicely browned and the rhubarb feels tender when poked with a knife through the steam vents.
Preparation Time:
65-75 minutes.
