Make this vintage rhubarb pie recipe for the style of summer season! It’s candy tart with a flaky crust and buttery fall apart topping.
Not anything says summer season greater than rhubarb pie! This recipe is our new circle of relatives favourite: the submitting is very red and candy tart, encased in a golden pastry crust and sprinkled with a buttery fall apart topping. It’s like a rhubarb crisp and pie, multi function! Gazing the solar set with a slice of this pie crowned with melty vanilla ice cream will make your entire summer season goals entire. Right here’s the whole thing you want to change into the ones green-pink stalks into a blinding dessert!
Components on this rhubarb pie recipe
If there’s one form of produce that we pass mad for in spring and summer season, it’s rhubarb. It’s extraordinarily nostalgic for either one of us: we grew up consuming Grandma’s rhubarb crisp and rhubarb bars. However neither people had a circle of relatives pie recipe: till now! Rhubarb pie is usually a little tough, however now we have a couple of tricks to make this a no fail recipe. Right here’s what you’ll want:
- 1 Home made Pie Crust
- Rhubarb
- Granulated sugar
- Cornstarch
- Vanilla extract
- Orange zest
- All-purpose flour
- Brown sugar
- Cinnamon
- Salt
- Salted butter
The name of the game to no-fail rhubarb pie
Right here’s the item about fruit pies: the liquid content material can range in keeping with the ripeness of the fruit. Your rhubarb pie would possibly prove completely sooner or later, however the following time you’re making it it may well be too runny. In our recipe trying out for this rhubarb pie, we discovered it’s simple to get a truly runny filling! Right here’s learn how to make rhubarb pie now not runny and completely set:
- Permit the rhubarb to macerate for half-hour. Stir it along side sugar and let it sit down at room temperature. This attracts out the fruit juices.
- Pre-cook the filling with cornstarch for five to six mins. Cooking the filling by itself provides it time to have interaction with the cornstarch, creating a thick and gooey filling. Don’t cook dinner it too lengthy, or the rhubarb will develop into gentle: simply sufficient so the juices shape right into a thick sauce.
That’s it! Pour this filling into the crust and the rhubarb pie comes out completely set, each and every time!
For the crust
The pie crust for this rhubarb pie recipe is our Home made Pie Crust recipe, which comes out flaky and buttery. You should definitely permit for approximately quarter-hour for creating a home made pie crust, quarter-hour to cool, after which about 10 mins to roll it out and position it within the pie plate.
You should definitely use a regular pie plate for this recipe: now not deep dish! Directions for rolling it out are within the related crust recipe. You’ll be able to additionally exchange any pie crust recipe or store-bought pie crust should you choose!
Rhubarb pie taste notes
This rhubarb pie recipe is our favourite for a couple of causes:
- Orange zest brings out the candy tart taste. You’ll be able to depart it out, however we’ve discovered it provides a pleasant complexity to the filling.
- The fall apart topping seals the deal. The buttery fall apart topping is crunchy and provides some other pop of sweetness: it’s like consuming rhubarb crisp and pie in combination!
- The cornstarch is helping to make a thick filling. It’s a hefty quantity of cornstarch, however you want it right here to make amends for the water within the rhubarb. You’ll be able to use arrowroot powder as a 1:1 exchange for cornstarch.
And that’s it! We are hoping you’ll revel in this rhubarb pie recipe for your entire summer season events: like Mom’s Day, 4th of July, and extra! Tell us what you suppose.
Extra rhubarb recipes
Were given extra rhubarb? Listed here are a couple of extra rhubarb recipes we like:
This rhubarb pie recipe is…
Vegetarian.
Description
Make this vintage rhubarb pie recipe for the style of summer season! It’s candy tart with a flaky crust and buttery fall apart topping.
- 1 Home made Pie Crust (or your favourite recipe)
- 6 cups diced rhubarb (about 2 kilos)
- 1 ¼ cups granulated sugar
- ¼ cup cornstarch
- 2 teaspoons vanilla extract
- ¼ teaspoon orange zest (or ½ teaspoon lemon zest)
- ½ cup all-purpose flour
- ¼ cup mild brown sugar, packed
- ¼ teaspoon cinnamon
- 1 pinch kosher salt
- 4 tablespoons salted butter, melted
- In a big skillet, combine the chopped rhubarb with sugar and position it at the counter. Permit it to take a seat and macerate at room temperature for half-hour whilst making the pie crust (this extracts the juices of the rhubarb; don’t skip this step!).
- Make the pie crust. Refrigerate whilst you’re making the topping.
- Preheat the oven to 400°F.
- Position the skillet on a burner at the range. Stir within the cornstarch, orange zest, and vanilla extract. Upload medium top warmth and cook dinner about 5 to six mins, till the sauce turns into very thick (however now not longer, because the rhubarb will cook dinner within the oven).
- Make the fall apart topping: In a medium bowl, upload the flour, brown sugar, cinnamon, and kosher salt. Combine along side a fork. Pour within the melted butter whilst blending with the fork till a crumbly aggregate bureaucracy.
- Roll out the pie dough, switch it to a regular 9-inch pie pan, and crimp the perimeters (following those directions). Pour within the rhubarb filling. Use your hands to sprinkle the crumbles frivolously over the filling.
- Position the pie on a big baking sheet and bake for quarter-hour.
- Stay the pie within the oven and switch the oven temperature all the way down to 350°F. Bake for 30 to 40 mins till the crust and fall apart topping are golden. (Test at the pie round 20 mins and canopy with aluminum foil if the crust is getting too brown.)
- Take away from the oven. Permit the pie to chill for three hours at room temperature sooner than serving.
- Class: Dessert
- Way: Baked
- Delicacies: Dessert
- Nutrition: Vegetarian
Key phrases: Rhubarb pie, rhubarb pie recipe
