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Perfect Rhubarb Pie

By: Ellen Benninger

"Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! -- Ellen Benninger, Stoneboro, Pennsylvania"

Rate/Review | Read Reviews (8)

Prep Time:
20 Min

Cook Time:
55 Min

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

4 cups sliced fresh rhubarb
4 cups boiling water
1 1/2 cups sugar
3 tablespoons all-purpose flour
1 teaspoon quick-cooking tapioca
1 egg
2 teaspoons cold water
1 Pastry for double-crust pie (9 inches)
1 tablespoon butter or margarine

Directions

Place rhubarb in a colander and pour water over it; set aside. In a bowl, combine sugar, flour and tapioca; mix well. Add drained rhubarb; toss to coat. Let stand for 15 minutes. Beat egg and water; add to rhubarb mixture and mix well. Line a 9-in. pie plate with bottom pastry. Add filling. Dot with butter. Cover with remaining pastry; flute edges. Cut slits in top crust. Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly.