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Old Fashioned Rhubarb Pie
This
Old Fashioned Rhubarb pie
is everything rhubarb pie should be, tangy, sweet, and fruity.
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The sweet strawberries balance out the tartness of the
rhubarb
and the crumb topping adds a satisfying crunchy texture to every bite.
Pie Ingredients
Pillsbury pie crust egg (optional) rhubarb strawberries ranulated sugar vanilla extract orange zest orange juice salt tapioca
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Crumb Topping
flour brown sugar butter salt cinnamon
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Form pie crust into a 9" pie plate and flute the edges. Whisk egg and brush over the pastry to form a barrier between the crust and the pie juices.
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Chop rhubarb and strawberries and place the chopped fruit into a large bowl.
Add sugar, vanilla, orange zest (and juice), salt, and tapioca. Stir to combine and set aside for 15 minutes while you work on the crumb topping.
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Pour flour, brown sugar, salt, and cinnamon into a medium bowl. Add cold, cubed butter and cut into the flour and sugar using a
pastry blender
until crumbly.
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Pour the fruit filling into the prepared pie dish, including the liquid.
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Place the filled pie dish onto a baking sheet to catch the juices. Gently sprinkle the crumb topping over the filling.
Tent rhubarb pie with foil and bake for
15 minutes at 425F
. Carefully remove the foil and turn the oven temperature down to
375-degrees
F
.
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Bake for an additional
45 minutes
or until the pie is golden brown and the juices begin to bubble and ooze out of the crumb topping.
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Enjoy!!!
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You may also be interested in my Rhubarb Gin recipe...
Get the Recipe
And Rhubarb Strawberry Jam
Get the Recipe