Double-Crust Rhubarb Pie
David Scott Allen · Dessert · Pies & Tarts · Provencal Recipes · TasteRhubarb (rhubarbe) may not be something that jumps to mind as typically Provencal. However, it is actually fairly common to find this vegetable during the springtime months at local markets and some grocery stores. Perhaps bizarrely rhubarb is often used in fragrances. Personally, I prefer to make this tart and tingly, double-crust rhubarb pie over perfumed soap.
Enjoy!
Double-Crust Rhubarb Pie
Homemade pie tastes better with homemade crust, but if you are short for time you can buy the pre-made version.
Ingredients
- 8 stalks Rhubarb
- 3/4-1 cup Sugar to taste
- 4 tbsp flour
- 1/4 tsp cinnamon
- Pastry for a 2-crust pie see recipe below
- 1 tbsp milk
- Finishing Sugar optional
Instructions
- Preheat the oven to 450°F (230°C).
- Trim the rhubarb and slice it into 1/2-inch thick slices. You should have at least 4 cups.
- Mix the rhubarb with the sugar, flour, and cinnamon. Set aside.
- Roll out the bottom crust and line a 9-inch pie plate.
- Fill with the rhubarb mixture, then cover with the top crust.
- Trim and fold over the edges, then crimp with your thumb and fingers, or using a fork.
- Cut several vent holes in the top, then brush with milk and sprinkle with finishing sugar, if desired.
- Bake 10 minutes, then reduce heat to 350°F and continue to bake for 35 minutes, or until top crust is brown and filling is bubbling.
Notes
Pie Crust for a Two-Crust Pie:
- 2 1/3 cups flour
- 14 tablespoons cold butter, cut into cubes
- 7 tablespoons ice water, possibly more
Tried this recipe?Let us know how it was!
Rosé all day: wine tour with sommelier-guide and 3 winery visits in Provence
Splash of rosé here, splash of rosé there, splash of rosé everywhere. Let's explore three wonderful wine estates in the world-famous rosé area that is Provence!
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Classic French Madeleine Recipe from Duchess Bake Shop in Edmonton
April 11, 2022
What does one do about a sweet craving? Giselle Courteau found a way to satisfy it. Courteau discovered baking early on and has spent a lifetime perfecting her recipes. This sweet affair has led Courteau to co-ownership of the Duchess Bake Shop, Duchess Atelier, and Cafe Linnea, all in Edmonton, Canada. She is also the …
Strawberries and Cream with Rosé Gin Jelly
June 7, 2021
This strawberry dessert couldn’t be more Provencal and more Mirabeau if it tried! We hope you enjoy creating this Provençal twist on a classic English recipe. Perfect for balmy Summer evenings. We used the first of the season’s Gariguette strawberries from the Domaine ‘potager’ vegetable garden. Gariguette is an old and much-loved French strawberry variety. …
Why I Love of Figs and an Easy Dessert Recipe
May 15, 2023
Before I moved to France, I had never seen a fresh fig. The only figs I knew were in that classic American cookie – Fig Newtons. Although, admittedly, it’s a pretty good choice in the grocery store cookie aisle. Discovering Figs When I moved to the south of France with Eric, we lived among olive …
Chocolate Sea Salt Shortbread Cookies
October 16, 2019
Chocolate Sablés with Fleur de Sel. Shortbread is called sablé because the texture is a little crumbly like sand. Warning! This delicious cookie a combination of dark chocolate and sea salt might be hard to keep around your kitchen for very long.…
No Comment