The best delicious Fresh Rhubarb Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fresh Rhubarb Pie recipe today!
Hello my friends, this Fresh Rhubarb Pie recipe will not disappoint, I promise! Made with simple ingredients, our Fresh Rhubarb Pie is amazingly delicious, and addictive, everyone will be asking for more Fresh Rhubarb Pie.
What Makes This Fresh Rhubarb Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fresh Rhubarb Pie.
Ready to make this Fresh Rhubarb Pie Recipe? Let’s do it!
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Pastry for double-crust
-9-inch pie
1 1/2 c Sugar
2 1/2 tb Cornstarch
1/4 ts Ground nutmeg
1/2 ts Grated orange rind
1/4 c Orange juice
2 tb Butter or margarine
4 c Sliced rhubarb
Roll half of pastry to 1/8-inch thickness on a lightly floured surface.
Place in a 9-inch pieplate; trim off excess pastry along edges. Cover with
plastic wrap, and chill until ready to fill.
Combine sugar, cornstarch, and nutmeg in a heavy saucepan, stirring to
blend cornstarch well. Stir in orange rind, juice, and butter. Cook over
medium heat, stirring constantly, until thickened and bubbly. Stir in
rhubarb. Spoon rhubarb mixture into prepared pastry shell.
Roll remaining pastry to 1/8-inch thickness; cut into 1/2-inch strips.
Arrange strips, lattice fashion, across top of pie. Trim strips even with
edges; fold edges under and flute. Bake at 425F for 10 minutes. Reduce
heat to 350F and bake an additional 30 minutes or until crust is browned.
Yield: one 9-inch pie.
Busted by Gail Shermeyer 4paws@netrax.net
Yields
8 Servings
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