Description
A delightful homemade pie featuring fresh rhubarb and a hint of cinnamon, encased in a golden, flaky crust.
Ingredients
- 2 cups fresh rhubarb, cut into 1-inch pieces
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon butter, diced
- 1 pre-made pie crust (9-inch)
- 1 egg, beaten (for glaze)
- 1 tablespoon coarse sugar (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix together the chopped rhubarb, sugar, flour, cinnamon, and lemon juice until the rhubarb is well coated.
- Lay the pre-made pie crust into a 9-inch pie dish, ensuring it fits snugly.
- Pour the prepared rhubarb filling into the crust, distributing it evenly.
- Scatter the diced butter over the top of the filling.
- If using a second pie crust, roll it out and place it over the filling, or use the top crust from your pre-made package.
- Trim the edges and crimp them together to seal the pie.
- Cut several small slits in the top crust to allow steam to escape.
- Brush the surface with the beaten egg and sprinkle the coarse sugar over it.
- Bake the pie for 15 minutes, then lower the temperature to 350°F (175°C) and continue baking for another 30-35 minutes.
- Once done, let the pie cool for at least 30 minutes before slicing.
Notes
- For an exciting twist, mix in 1/2 cup of strawberries or raspberries with the rhubarb for a burst of flavor and color.
- Enjoy the pie warm, paired with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert experience.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: Not specified
- Sodium: Not specified
- Fat: 8g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 30g
- Fiber: Not specified
- Protein: 2g
- Cholesterol: Not specified