Rhubarb Pie Recipe

My friend at church shared with me some rhubarb from her garden. I decided to make my first-ever rhubarb pie using a recipe from Midwest Living magazine. I had 6 cups rather than the 5 in the recipe so added some sugar to compensate for there being more rhubarb. Maybe I should have added a little more tapioca; the pie was a little runny. It did firm up some after being in the refrigerator though. Tasted good.

1 cup sugar

3 tablespoons quick-cooking tapioca

2 teaspoons finely shredded orange peel

1/2 teaspoon ground cinnamon or 1/4 teaspoon ground nutmeg (I added cinnamon)

5 cups fresh or frozen (thawed and drained) sliced rhubarb

1 15-oz. package (2 crusts) rolled refrigerated unbaked pie crust [Or make your own]

2 tablespoons butter, cut up

1 egg, slightly beaten

1 tablespoon water

Sugar to sprinkle on crust

 

1. In a large bowl, combine the 1 cup sugar, the tapioca, orange peel, and cinnamon. Add rhubarb. Gently toss to coat. Cover; let stand 15 minutes, stirring once.

2. Unroll pastry circle into a 9-inch pie plate.

3. Spoon rhubarb mixture into pastry-lined pie plate. Dot with butter.

4. Place remaining pastry circle on filling. Trim pastry to 1/2 inch beyond edge of plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. Cut slits in pastry to allow steam to escape.

5. In a small bowl, combine beaten egg and water; brush lightly over pastry. Sprinkle pastry with sugar.

6.To prevent over browning, cover edge of pie with foil. Place a foil-lined baking sheet on oven rack below pie.

7. Bake pie in a 400 degree oven for 25 minutes. Remove foil. Bake for another 25 minutes or until top is golden and center of filling is bubbly. Serve warm, or cool completely on wire rack.