Sugar-Free Classic Rhubarb Pie
Indulge guilt-free with this Sugar-Free Classic Rhubarb Pie, a delectable twist on the timeless dessert that brings out rhubarb's signature tanginess without the added sugar. Crafted with a buttery, made-from-scratch flaky crust and naturally sweetened with erythritol, this pie is a dream come true for those seeking sugar-free baking options. The filling combines fresh rhubarb, a hint of cinnamon, zesty lemon juice, and vanilla for a perfectly balanced fruity flavor. Crowned with a golden, egg-washed top crust, this pie captures both the rustic charm and the vibrant essence of spring. Perfect for health-conscious dessert lovers, it's ideal for family gatherings or a fresh finish to any meal. No sugar, no compromise—just pure pie perfection!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- 0.5 teaspoon salt
- 6 tablespoons cold water
- 4 cups fresh rhubarb, chopped
- 0.75 cup erythritol sweetener
- 3 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 0.5 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 unit egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, mix the all-purpose flour and salt. Add the cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Slowly add cold water, one tablespoon at a time, while gently mixing with a fork until the dough holds together without being wet or sticky.
Divide the dough into two disks, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
In another bowl, combine chopped rhubarb, erythritol sweetener, cornstarch, lemon juice, cinnamon, and vanilla extract. Mix well and set aside to let the flavors meld.
Roll out one of the chilled dough disks on a floured surface to fit your pie pan. Place the rolled dough into the pan and trim the excess. Place the rhubarb filling over the crust.
Roll out the second dough disk for the top crust. You can either place it as is or cut into strips for a lattice top. Cover the filling and seal the edges.
Brush the top crust with the beaten egg to give it a nice golden brown finish while baking.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 60 minutes or until the crust is golden and the filling is bubbly.
Allow the pie to cool at room temperature for at least 2 hours before serving. This helps the filling to set properly.
Enjoy your homemade Sugar-Free Classic Rhubarb Pie!
Nutrition Facts
Calories |
3100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.9 g | 258% | |
| Saturated Fat | 124.1 g | 620% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 1317 mg | 57% | |
| Total Carbohydrate | 456.8 g | 166% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 8.2 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 597 mg | 46% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2023 mg | 43% | |
*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.
