I love pie. No, really. I really, really love it. For my 16th birthday, I asked my Mom not to bake a birthday cake, but fruit. Loaded with sugar. And wrapped up in a cocoon of flour mixed with butter. Also known as pie.
As much as I love pie though, it can be a source of anxiety for me around this time of year. My tendency towards indecisiveness is exacerbated to extreme levels when I contemplate what kind of pies to make for Thanksgiving. They should have support groups for this stuff. Seriously. But Rhubarb Pie has become sort of a no-brainer for me every year. I just have to make it. I haf-ta.
The recipe really couldn’t be simpler. A little chop-chop. A little stir-stir. And it’s ready. If you’re wondering what Rhubarb Pie tastes like… let me tell you. First off, don’t let its celery-like appearance fool you. Rhubarb certainly won’t win any beauty contests, but when baked in a pie, it has this really tender, delicious texture, and is just bursting with bright sweet-tart flavor. So if you’re looking for a new pie recipe to make this year, go for the rhubarb. Everyone who tries it says it’s their new favorite.
So here’s how you make it.
If you have access to fresh rhubarb, then dice it up into 1/2 inch pieces. Growing up, we had rhubarb growing in the backyard, so we always used fresh. But this time of year, fresh can be hard to come by. So frozen works just fine. Plus, it saves on chopping. Told you this was easy! Place the chopped rhubarb (thawed, if using frozen) in a large mixing bowl. In’t that purty?
In a medium-sized bowl, mix together flour, sugar, and a dash of salt.
Mix this in with the rhubarb, tossing until the rhubarb is completely coated.
Now just let it sit for 15 minutes or so, until the rhubarb starts to release its juices and the sugars dissolve into a nice juicy sauce.
At this point, you can stir in a couple drops of red food coloring, which helps the filling take on a lovely color. I was plum out of red food coloring (making red velvet cake will do that to you), so I left it out. Whatever makes you happy.
Pour the rhubarb filling into a 9-inch pie crust. Dot the top of the filling with slices of butter, and cover with a top crust.
Seal the edges with a little water, cut off the excess, and style crust as desired. Brush on a little milk to make the crust nice and golden, and then sprinkle with sugar if you’re into that (I am).
Place on a baking sheet, and bake at 375 degrees for 21-23 minutes. The crust should be golden and beautiful. If not, continue baking until it does turn golden and beautiful. Then, cover the top of the pie with tin foil, and continue baking. The tin foil will prevent the crust from getting too dark, while allowing the rest of the pie to finish baking. Total bake time should be 35-40 minutes.
I had to take this pie to a pie potluck, or else I would have taken a fork to it, right there in the pan. Mmmm…
Do you have a favorite kind of pie? Do tell!