Fresh Rhubarb Pie
A tangy-sweet lattice-topped rhubarb pie brightened with orange and a hint of nutmeg.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Roll half of the pastry to 1/8-inch thickness on a lightly floured surface. Place it in a 9-inch pie plate and trim off the excess pastry along the edges. Cover with plastic wrap and chill until ready to fill.
- 2
In a heavy saucepan, combine the sugar, cornstarch, and nutmeg, stirring to blend the cornstarch well. Stir in the grated orange rind, orange juice, and butter.
- 3
Cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Stir in the chopped rhubarb.
- 4
Spoon the rhubarb mixture into the prepared pastry shell.
- 5
Roll the remaining pastry to 1/4-inch thickness and cut into 1/2-inch strips. Arrange the strips lattice-fashion across the top of the pie, trim them even with the edges, then fold the edges under and flute.
- 6
Bake at 425°F (220°C) for 10 minutes, then reduce the heat to 350°F (175°C) and bake an additional 30 minutes, or until the crust is golden brown. Cool before slicing.
Plan it in Listahan
Add Fresh Rhubarb Pie to your week, check it against your household's allergens, and build the shopping list automatically.