Pie Plant Pie Aka Rhubarb Pie
Indulge in the sweet-tangy allure of Pie Plant Pie, affectionately known as Rhubarb Pie, a classic dessert that celebrates the vibrant flavors of fresh rhubarb. This timeless recipe features a delightful marriage of tender rhubarb stalks tossed in a sugary flour mixture, nestled between buttery, flaky pie crusts. A touch of egg wash and a sprinkle of sugar lend the top crust a golden shimmer and irresistible crunch. With just the right balance of tartness and sweetness, this rhubarb pie is baked to perfection and cooled to allow the filling to set, ensuring a slice that's bursting with flavor. Perfect for family gatherings or special occasions, it pairs beautifully with a scoop of creamy vanilla ice cream for a dreamy dessert experience. Make this homemade masterpiece in just over an hour and savor a true taste of nostalgia.
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Recipe Information
Ingredients
- 5 cups fresh rhubarb stalks
- 1.5 cups granulated sugar
- 0.5 cup all-purpose flour
- 1 tablespoon unsalted butter
- 1 large egg
- 1 9-inch round pie crust, bottom layer
- 1 9-inch round pie crust, top layer
- 1 tablespoon milk
- 1 teaspoon granulated sugar (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and trim the rhubarb stalks, then cut them into 1/2-inch pieces and set aside.
In a large mixing bowl, combine the granulated sugar and flour. Mix well to evenly incorporate.
Add the chopped rhubarb to the sugar-flour mixture and toss to coat evenly.
Line a 9-inch pie dish with the bottom layer of pie crust, pressing it into the corners and edges.
Pour the rhubarb filling into the prepared pie crust and spread it evenly.
Dot the filling with small pieces of the unsalted butter.
Cover the pie with the top layer of pie crust. Trim any excess crust, then crimp or flute the edges to seal the two layers together.
Using a sharp knife, cut 4-6 small slits in the top crust to allow steam to escape during baking.
Beat the egg and milk together in a small bowl, then brush the mixture lightly over the top crust.
Sprinkle the crust with the 1 teaspoon of sugar for a lightly crisp topping.
Place the pie on a baking sheet to catch any spills, then bake in the preheated oven for 50-55 minutes or until the crust is golden brown and the filling is bubbling through the slits.
Remove the pie from the oven and allow it to cool at room temperature for at least 2 hours to set the filling before serving.
Serve slices of pie on their own or with a scoop of vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
4454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.2 g | 219% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 2194 mg | 95% | |
| Total Carbohydrate | 699.4 g | 254% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 318.2 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 754 mg | 58% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2623 mg | 56% | |
*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.
