All-Rhubarb Pie Recipe

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All-Rhubarb Pie
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Ingredients
12
Count
Nutrition
186
Calories
Total time
56
Minutes
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Ingredients:

  • 1 basic flaky double crust pie crust
  • 5 cups fresh rhubarb , stalks sliced crosswise 1/2-inch thick
  • 1 1/4 cups sugar , plus
  • 2 tbsp sugar
  • 2 tbsp orange juice
  • 1/2 orange , zest of
  • 1 pinch salt
  • 1/4 tsp ground nutmeg
  • 3 tbsp cornstarch
  • 2 tbsp cold unsalted butter, cut into small pieces

Directions:

  1. Chill 9-inch pie pastry shell about 15 minutes before adding filling.
  2. To make the filling: combine the rhubarb, 1 1/4 cups sugar, orange juice, orange zest, salt, and nutmeg in a large mixing bowl; mix well and set aside for 20 minutes.
  3. Preheat oven to 400°.
  4. In a small bowl, combine the 2 tablespoons sugar and cornstarch; then stir this mixture into the rhubarb mixture.
  5. Turn the filling into the chilled pie shell and smooth the top of the fruit with your hands.
  6. Dot the filling with the butter.
  7. Roll out the other half of the pastry into a 10-inch circle on a sheet of lightly floured waxed paper.
  8. Moisten the outer edge of the pie shell with a pastry brush.
  9. Invert the top pastry over the filling, center, and peel off the paper.
  10. Press the top and bottom pastries together along the dampened edge.
  11. Trim the pastry and flute as desired.
  12. Poke several steam vents in the top of the pie with a fork or paring knife, including a couple along the edge so you can check the juices their later.
  13. To glaze the pie, brush the top pastry with a little milk and sprinkle lightly with sugar.
  14. Place the pie on the center oven rack; bake for 30 minutes.
  15. Lower oven temperature to 375° and rotate pie 180°; slide a large aluminun-foil lined baking sheet onto the rack below to catch any spills.
  16. Continue to bake about 25 minutes or until the pie is golden brown.
  17. When done, you should notice thick juices bubbling out of the steam vents along the edge.
  18. Transfer pie to a wire rack and let cool for at least 3 hours, preferably longer, before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 186.1 Kcal (779 kJ)
Calories from fat 34.8 Kcal
% Daily Value*
Total Fat 3.87g 6%
Cholesterol 10.18mg 3%
Sodium 21.72mg 1%
Potassium 325.03mg 7%
Total Carbs 38.26g 13%
Sugars 29.55g 118%
Dietary Fiber 2.31g 9%
Protein 1.23g 2%
Vitamin C 16.5mg 28%
Calcium 94mg 9%
Amount Per 100 g
Calories 120.62 Kcal (505 kJ)
Calories from fat 22.56 Kcal
% Daily Value*
Total Fat 2.51g 6%
Cholesterol 6.6mg 3%
Sodium 14.08mg 1%
Potassium 210.66mg 7%
Total Carbs 24.8g 13%
Sugars 19.15g 118%
Dietary Fiber 1.5g 9%
Protein 0.8g 2%
Vitamin C 10.7mg 28%
Calcium 61mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.6
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

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