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Old-Fashioned Rhubarb Pie

Author Photo
By Erin Sheehan | May 30, 2014

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Our rhubarb patch has plants from three sources: my mom and two of our neighbors. After just a couple of years the plants have taken hold and we harvest enough for several pies, muffins, rhubarb wine and jam.

Rhubarb is delicious and loaded with vitamin C and vitamin K. It pretty much grows like a weed once you get it in, so it’s worthwhile to try to track some down if you don’t already have a patch out back.

We made a Rhubarb Pie last weekend with our first harvest of the season. I know most people like to mix rhubarb with strawberries in a pie, but this recipe may surprise you. The addition of a little orange peel makes it delicious! Straight rhubarb pie needs a fair bit of sugar to balance the tartness of the rhubarb, but that’s OK, we only eat it a few times a year, right?

Old-fashioned Rhubarb Pie
Yields 1 10-inch pie.

1/4 cup white flour
1/2 teaspoon cinnamon
1 1/2 cups sugar
Grated peel from one orange (or 1 tablespoon dried orange peel)
4 1/2 cups chopped rhubarb
1 egg
Pastry for double-crust pie

Combine flour, cinnamon, sugar and orange peel. Add rhubarb and egg and mix well. Line the bottom of your 10-inch pie plate with pastry. Add filling. Top with second pastry. Cut slits in the top to allow air to escape during baking.

Bake at 425 F for 50 minutes to 1 hour. Cover edges of crust with aluminum foil to prevent over-browning. Remove from oven when your crust is lightly browned and the filling is bubbling.

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