Farmhouse Fresh Orange Rhubarb Pie
Bursting with the vibrant flavors of tangy rhubarb and sweet, citrusy oranges, this Farmhouse Fresh Orange Rhubarb Pie is a show-stopping dessert that combines rustic charm with a zesty twist. Encased in a buttery, flaky homemade crust, the luscious filling boasts fresh diced rhubarb, fresh-squeezed orange juice, and fragrant orange zest, balanced perfectly with a hint of cinnamon and a touch of sweetness. This pie is baked to golden, bubbling perfection, offering a delightful combination of tart and sweet in every bite. Perfect for a spring or summertime gathering, serve this pie warm or fully set, paired with a dollop of whipped cream or a scoop of vanilla ice cream. It’s the ultimate comfort dessert that celebrates the simplicity of farmhouse cooking with a gourmet flair.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 cup Cold unsalted butter
- 0.5 cup Ice water
- 4 cups Rhubarb (fresh, diced)
- 2 whole Oranges (zested and juiced)
- 0.25 cup Cornstarch
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 1 whole Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
In a large mixing bowl, combine the flour and a pinch of salt. Cut the cold butter into the flour using a pastry cutter or your fingers until it resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently with a fork or your hands until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and chill for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In another large bowl, combine the diced rhubarb, granulated sugar, orange zest, orange juice, cornstarch, salt, and ground cinnamon. Stir until the rhubarb is evenly coated.
On a lightly floured surface, roll out one disc of chilled dough to fit a 9-inch pie plate. Place the rolled-out dough into the pie plate, pressing it gently into the edges.
Pour the rhubarb-orange filling into the pie crust, spreading it evenly.
Roll out the second disc of dough and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
Brush the top crust with the egg wash for a golden finish.
Bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool completely on a wire rack before serving to allow the filling to set. Serve plain or with a dollop of whipped cream!
Nutrition Facts
Calories |
4371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.3 g | 258% | |
| Saturated Fat | 124.2 g | 621% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 721 mg | 31% | |
| Total Carbohydrate | 616.4 g | 224% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 344.3 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 751 mg | 58% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2707 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
