Rhubarb Pie
Sweet and tart rhubarb pie is given a hint of cinnamon in a buttery pastry crust.
Foto: Spend With PenniesIngredients
- 1 double pie crust (store-bought or homemade )
- 1 cup granulated sugar (+ 1 tablespoon)
- 6 tablespoons all-purpose flour (divided)
- 6 cups rhubarb (cut into ½ inch pieces)
- ½ teaspoon cinnamon
Steps
Preheat oven to 425°F.
Roll ½ of the pie crust into a ⅛-inch thick circle. Line a 9-inch pie plate with the bottom crust.
Combine 1 tablespoon flour and 1 tablespoon sugar in a small bowl. Sprinkle the mixture over the the bottom of the pie crust.
Combine rhubarb, sugar, flour and cinnamon in a large bowl and mix well. Place the rhubarb mixture into the crust.
Roll the remaining crust and place it over the rhubarb. Crimp the edges to seal and cut slits into the pie (or make lattice top if desired).
Bake on the bottom rack of the oven for 15 minutes. Reduce temperature to 350°F and continue baking 40-50 minutes or until filling is bubbly and the crust is golden.
Cool 2 hours before serving.
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