Fresh Rhubarb Pie – a delicious recipe with pastry, sugar, cornstarch, ground nutmeg, orange rind, orange juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Roll half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate; trim off excess pastry along edges.
2
Cover with plastic wrap, and chill until ready to fill.
3
Combine sugar, cornstarch and nutmeg in a heavy saucepan, stirring to blend cornstarch well.
4
Stir in orange rind, juice and butter.
5
Cook over medium heat, stirring constantly, until thickened and bubbly.
6
Stir in rhubarb.
7
Spoon rhubarb mixture into prepared pastry shell.
8
Roll remaining pastry to 1/4-inch thickness; cut into 1/2-inch strips.
9
Arrange strips, lattice fashioned, across top of pie. Trim strips even with edges; fold edges under and flute. Bake at 425u00b0F or 10 minutes.
10
Reduce heat to 350u00b0F and bake an additional 30 minutes or until crust is brown.
11
ENJOY!
384
kcal
Calories
6
g
Fat
85
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: pastry dough, for double-crust 9-inch pie, 1 1/2 cups sugar, 2 1/2 tablespoons cornstarch, 1/4 teaspoon ground nutmeg, and more.
Yes, Fresh Rhubarb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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