Double-Crust Rhubarb Pie
Rhubarb (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!
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