Description
A delicious and rustic pie featuring fresh rhubarb and a hint of cinnamon, encased in a flaky crust.
Ingredients
Scale
- 2 cups fresh rhubarb, diced
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon cold butter, cut into small cubes
- 1 package (14.1 ounces) refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for topping)
Instructions
- Preheat your oven to 425°F (220°C).
- Press one pie crust into a 9-inch pie dish, trimming excess.
- In a bowl, mix rhubarb, sugar, flour, cinnamon, and lemon juice.
- Transfer filling into the crust and scatter butter cubes on top.
- Roll out the second crust, lay it over the filling, trim, and crimp edges.
- Cut slits in the top crust for steam to escape.
- Brush with beaten egg and sprinkle with coarse sugar.
- Bake for 15 minutes, then reduce temperature to 350°F (175°C) and bake for another 30-35 minutes.
- Let the pie cool for at least 30 minutes before slicing.
Notes
- Ensure the rhubarb is fresh for the best flavor.
- Adjust sugar to taste if your rhubarb is particularly tart.
- Serve with a scoop of vanilla ice cream for an extra treat.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg