Old-Fashioned Rhubarb Pie
Serves 8
Time 1 hr 10 min
When making this juicy pie, it's a good idea to slip a piece of foil onto the bottom rack of your oven to catch any overflowing juices.
Special Diets:
Ingredients
- 6 tablespoons all-purpose flour, sifted
- 1 1/3 cup sugar, plus more for garnish (optional)
- 2 (9-inch) unbaked whole wheat pie crusts (1 in pie pan, 1 top crust)
- 8 large stalks rhubarb, cut into 1/2-inch pieces
- 2 tablespoons unsalted butter, cut into small cubes
Method
Preheat the oven to 400°F.
In a small bowl, combine the flour and the sugar.
Sprinkle about 1/4 of the mixture over the bottom of the pie crust.
Arrange the rhubarb on top and sprinkle with the remaining flour mixture.
Scatter the butter over the top of the filling and top with the second pie crust.
Crimp the edges of the crust to seal.
Use a fork or paring knife to vent the top crust.
Sprinkle the pie with sugar, if desired.
Bake pie for 10 to 15 minutes, then reduce heat to 350°F and bake an additional 45 minutes.
Check pie often to keep crust from browning too much. You may cover edges with foil if they become too brown. Set aside to let cool, then cut into slices and serve.
Nutritional Info:
Per serving: 380 calories (120 from fat), 13g total fat, 5g saturated fat, 10mg cholesterol, 210mg sodium, 63g carbohydrates (2g dietary fiber, 44g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 6 tablespoons all-purpose flour, sifted
- 1 1/3 cup sugar, plus more for garnish (optional)
- 2 (9-inch) unbaked whole wheat pie crusts (1 in pie pan, 1 top crust)
- 8 large stalks rhubarb, cut into 1/2-inch pieces
- 2 tablespoons unsalted butter, cut into small cubes