Rhubarb Pie Recipe

90m
Prep Time

75m
Cook Time

2h 45m
Ready In

Recipe: #23369

April 05, 2016

Categories: Desserts, Orange, Rhubarb, Brunch, Christmas, Fathers Day, July 4th, Labor Day, Mothers Day, Oven Bake, No Eggs, Vegetarian, Spices, Pies, Kosher Dairy, more

recipe by:
ellie

"Recipe source: Bon Appetit (April 2005)"

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (246.9 g)
Calories 401.3
Total Fat - 19 g
Saturated Fat - 11.3 g
Cholesterol - 46.4 mg
Sodium - 385.7 mg
Total Carbohydrate - 56.1 g
Dietary Fiber - 3.7 g
Sugars - 25.8 g
Protein - 4.8 g
Calcium - 137.6 mg
Iron - 0.8 mg
Vitamin C - 16.1 mg
Thiamin - 0.1 mg

TO MAKE THE CRUST

Step 1

In a food processor blend together the dry ingredients (flour - salt) for 5 seconds. Add butter using on/off turns and blend until coarse meal forms. Add 6 tablespoons ice water using on/off turns and blend until moist clumps form, adding more ice water by 1/2 tablespoonfulls as needed if dough is dry. Gather into a ball and divide into 2 pieces; flatten into discs. Wrap and chill for at least one hour or up to one day.

TO MAKE THE FILLING

Step 2

In a large skillet combine the rhubarb, 2/3 cup sugar, orange juice and peel and the cardamom over medium high heat; toss until it starts to bubble; reduce heat to medium; cover and simmer until rhubarb is almost tender, stirring occasionally keeping the rhubarb intact for 8-10 minutes. Using a slotted spoon transfer to a colander set over a bowl; drain well. Add the syrup to a skillet and boil until thick and reduced to 2/3 cup; adding any additional drained syrup from the bowl (6-10 minutes). Stir in preserves. Cool in skillet for 15 minutes. Gently fold in the rhubarb -- DO NOT OVERMIX.

Step 3

Preheat oven to 375 degrees F.

Step 4

Roll out larger dough on a floured work surface to a 12 inch round. Transfer to a 9 inch glass pie dish.

Step 5

Roll out smaller dough to 11 inch round and cut into 1/2 inch wide strips.

Step 6

Spoon filling into pie shell - arrange 6 strips on top of the filling, spacing them evenly apart. Arrange 5 dough strips atop of filling in the opposite direction ( 6 going vertically and 5 going horizontally) forming a lattice. seal strip ends to crust edge.