How To Make Fresh Rhubarb Pie
Serves:
Ingredients
- 2 cups of fresh rhubarb, diced
- 1 cup of granulated sugar
- 1/4 cup of all-purpose flour
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 2 tablespoons of unsalted butter
- 1 package of refrigerated pie crusts
Instructions
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Preheat the oven to 425°F (220°C).
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In a large mixing bowl, combine the diced rhubarb, sugar, flour, cinnamon, and nutmeg. Stir well to coat the rhubarb evenly.
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Roll out one pie crust and fit it into a 9-inch pie dish. Trim any excess crust.
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Pour the rhubarb filling into the pie crust.
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Cut the butter into small pieces and scatter them over the filling.
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Roll out the second pie crust and place it on top of the filling. Seal the edges of the crusts together and flute the edges.
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Cut slits on the top crust to allow steam to escape.
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Bake the pie in the preheated oven for 10 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 35 minutes or until the crust is golden brown.
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Remove the pie from the oven and let it cool for at least 1 hour before serving.
Nutrition
- Calories : 380kcal
- Total Fat : 15g
- Saturated Fat : 7g
- Cholesterol : 26mg
- Sodium : 231mg
- Total Carbohydrates : 60g
- Dietary Fiber : 2g
- Sugar : 37g
- Protein : 3g
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