Favorite Rhubarb Pie
Test Kitchen Notes: make certain to allow the rhubarb to sit in boiling water for 3 minutes it will soften the rhubarb and the extra moisture will combine with the tapioca and flour for the perfect texture
Frozen rhubarb is not recommend
See my pie pastry recipe HERE
Servings 8
INGREDIENTS:
4 cups sliced fresh rhubarb
4 cups boiling water
1-1/2 cups sugar (for a less sweeter flavor you can reduce a few tablespoons)
3 tablespoons all-purpose flour
1 teaspoon quick-cooking tapioca
1 egg
2 teaspoons cold water
1/4 teaspoon almond extract
pastry for double crust 9 inch pie
1-1/2 tablespoons butter
INSTRUCTIONS:——————————-
Preheat oven to 400 degrees F.
Set oven rack to lowest position.
Line a 9-inch pie plate with bottom pastry.
Place rhubarb in a colander with the colander placed in a bowl; pour the boiling water over and allow to sit for 3 minutes; lift up the colander and allow to drain (do not hand-squeeze out any moisture).
While the rhubarb is soaking in boiling water, in a large bowl combine the sugar with flour and tapioca; add drained rhubarb then toss to coat and allow to stand for 15 minutes, mixing once during the 15 minutes
Meanwhile whisk egg, water and almond extract; add to rhubarb mixture until well blended.
Transfer to pie plate.
Dot with cold butter.
Cover with remaining pastry; flute edges.
Cut slits in top crust.
Place the pie plate on a baking sheet to catch spills.
Bake at 400 degrees F for 15 minutes.
Reduce heat to 350 degrees F and continue baking 40-50 minutes longer or until crust is golden brown and filling is bubbly.
Cool on a wire rack.
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- Strawberry Rhubarb Pie
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Rhubarb And Strawberry Frozen Ice Pops
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