Rhubarb Pie
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Adjusted from Madame Benoit's Rhubarb Pie - 1978
Pastry to double crust
4 to 5 cups of rhubarb depending on size of pie plate.
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
3 tablespoons of flour
pinch of salt
juice from 1/2 a lemon
1/2 teaspoon of vanilla
1 to 2 tablespoons of sugar
Heat oven to 450°F. Roll out dough for bottom crust and line pie plate. Beat Eggs and then stir in both sugars, flour, lemon juice, salt and vanilla. Mix in Rhubarb. Pour into pie shell.
Roll out remaining pastry and cut into strips. Weave pastry strips over top to create a lattice effect. Brush with milk and sprinkle with one to two tablespoons of sugar.
Option: cut out leaves either by hand or with a leaf cookie cutter, place over filling. Brush with the milk and sprinkle with sugar.
Place pie on bottom shelf and bake for 15 minutes. Move pie to middle shelf and reduce heat to 350°F and continue baking for 25 to 35 minutes until the crust is golden brown.
1 comment:
This has become my go-to rhubarb pie recipe. It's perfect: not too sweet, not overwhelming, and it lets the rhubarb shine! I even freeze some rhubarb so we can have it during winter for this pie. Thank you!!
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