Delightful Fresh Rhubarb Pie
A simple yet delicious pie featuring a flaky crust and a tangy rhubarb filling, perfect for family gatherings and celebrations.
Ingredients
For the Pie Filling
- 2 cups fresh rhubarb, chopped (about 3-4 stalks)
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 prepared pie crust store-bought or homemade
- 1 tablespoon butter, cut into small pieces Optional for added richness.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the chopped rhubarb, granulated sugar, flour, salt, vanilla extract, and lemon juice. Stir gently until the rhubarb is evenly coated.
- Roll out your pie crust to fit the pie dish if you're using homemade dough.
Assembly
- Pour the rhubarb filling into the crust and evenly distribute it, ensuring those lovely pieces of rhubarb are visible.
- If you have enough dough, create a lattice design for the top layer or simply place another crust over it.
- Vent the top crust by cutting slits to allow steam to escape.
Baking
- Bake in preheated oven for about 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool it on a wire rack before slicing.
Serving
- Enjoy warm, or at room temperature, garnished with your favorite toppings!
Notes
For a twist, substitute some rhubarb with diced strawberries or apples for a richer flavor. Allow sufficient cooling to prevent the filling from running when sliced. Avoid overbaking for best crust texture. Store covered in the refrigerator for 3-4 days or freeze for up to three months.