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!
Saint-Tropez - Jewel of the French Riviera: Full day tour with a winery visit
Spend your day as a movie star in Saint-Tropez! The departure is set early in the morning to avoid the traffic towards the legendary town, with which a thousand stories are associated. The experience will start with a tour of this enchanting small fishing town of Saint-Tropez, which inspired numerous painters and whose beauty of the port always attracted the cinematographic world.
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Easy Apple Crumble for Dessert
November 25, 2019
I would be hard-pressed to find anyone who doesn't like the sweet aroma of baked apples, cinnamon and sugar. This Apple Crumble is easy to make for dessert.…
Summer Dessert Cherry Clafoutis aux Cerises
July 23, 2021
Clafoutis aux Cerises is a classic French recipe that is easy to make and a delicious choice for cherry season. Some versions call for whole cherries, which ensures a juicy Clafoutis. However, you want to warn your guests that they need to be careful of the pits! I used California cherries as I made this …
Recipe for Peach Frangipane Tart
September 5, 2016
The frangipane tart is easy to prepare and you can use any fruit that is in season, although we love it with apricots.…
It’s Strawberry Season in Provence a Recipe to Celebrate
May 3, 2018
The new fraises garriguettes have arrived in Aix, and my goodness, are they good! Some years ago, La Provence published a recipe for a tiramisu with raspberries but I’ve found strawberries are just as delicious, and this is now a firm favourite. Tiramisu aux Fraises Ingredients: 250g strawberries, sliced 250g mascarpone 3 eggs – separated …
No Comment