Description
This pie is versatile. You can use a mixture of berries, a variety of toppings, and even spice it up with cinnamon if you like. Just make sure you leave lots of venting for the filling.
Ingredients
Pastry
Dough for unbaked double-crust pie (2 disks) *
Fruit Filling
4 cups (1 Litre) rhubarb, fresh or frozen but unthawed, diced in 1/4 inch pieces
3/4 cup (180 ml) granulated sugar
1/4 cup (60 ml) all-purpose flour
2 tablespoons (30 ml) minute tapioca
1 tablespoon (15 ml) vanilla**
1 tablespoon (15 ml) orange juice
1 tablespoon (15 ml) butter
Finish (optional)
1 tablespoon (15 ml) milk
Turbinado (raw) sugar, for sprinkling
Instructions
Preheat oven to 425°F (220°C) and place a rack on the bottom third of the oven.
Pastry
On a lightly floured work surface, roll out 1 disk of pastry and line a 9-inch pie plate. Roll out the second disk. Using a small cookie cutter or pastry press cut out shapes for the top. Set aside.
Filling
In a large bowl, toss the rhubarb, sugar, flour, and minute tapioca.
Spoon the filling into the pie shell. Sprinkle with vanilla and orange juice. Dot with butter.
Finish
Place the pastry cutouts over the filling. If using the optional finish, brush the crust edge and the cut outs with milk and sprinkle with the turbinado sugar.
Bake the pie in the preheated oven for 35 to 45 minutes. The crust should be golden brown and the filling bubbling.
Place on a wire rack or trivet to cool. Serve warm or at room temperature.
Notes
*If homemade pie dough isn’t your thing, use a deep-dish store-bought pastry — one shell for the pie, the other shell for the topping cut outs.
** You can add spices such as cinnamon, ginger and/or cloves.
Keywords: rhubarb, pie, crust, easy, classic, spring