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Fresh Rhubarb Pie

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Ingredients 1 ⅓ cups white sugar 6 tablespoons all-purpose flour 1 (14.1 ounce) package double-crust pie pastry, thawed 4 cups chopped rhubarb 1 tablespoon butter

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Directions Heat the oven to 450°F (230°C). Position an oven rack low.

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One pie dough lines a 9-inch pie plate bottom and sides. Stir sugar and flour in a basin; sprinkle 1/4 over the bottom crust.

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Sprinkle remaining sugar mixture over rhubarb. Cover with top crust and butter dots.

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Pre-heat oven and bake pie for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake 40–45 minutes until filling is bubbling and crust is golden brown. Serve hot or cold.

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