Rhubarb Pie
Ingredients
for the pie
- 12 oz (310 g) wheat flour
- 1 oz (28 g) icing sugar
- 1 tsp salt
- 7 oz (200 g) cold butter
- 2 eggs
The filling
- 5 oz (140 g) brown sugar
- 2 tsp cinnamon powder
- 1 tbsp corn starch
- 14 oz (400 g) rhubarb
- 1 lime
- 4 tbsp water
Instructions
Preparing the dough
- Mix the icing sugar and the flour and the salt
- Cut the cold butter in cubes and add to the flour/sugar/salt mixture
- Slice the butter with two knives and let it encapsulate with the powdered mixture
- Add the eggs
- Knead the dough/butter mixture by hand and store for an hour in the refrigerator
Preparing the filling
- Clean the rhubarb stalks and peel them
- Cut the stalks in inch long pieces
- In a pan add the water and cook the rhubarb pieces for 2 minutes with the lid on; then let it cool down
- When cooled down, mix in the juice of the lime, the corn starch and the cinnamon powder
Making the pie
- Roll a little more than half of the dough in a circle with a diameter of 12 inch
- Place this on the buttered bottom of a pie dish and cover the sides
- Roll the other part of the dough in a 10 inch circle, this will be the cover of the pie
- Pre-heat the oven at 350 F (180 C)
- Sprinkle 2/3 of the brown sugar on the pie bottom
- Add the rhubarb mixture
- Sprinkle the remainder of the dark sugar on the rhubarb mixture
- Cover with the 10 inch dough circle, and push the dough together
- Make short cuts with a sharp knife in various places of the cover, so that steam can escape when baking
- Place the pie in the middle of a pre-heated oven at 350 F (180 C) for 1 h, checking the pie for color after 40 minutes
- After taking the pie out of the oven, let it cool down on a rack
Notes
Method: oven baking
Food allergy & intolerance information: dairy, gluten
Food allergy & intolerance information: dairy, gluten