Ingredients:
For the Pie Filling:
•4 cups fresh rhubarb, chopped (or frozen, thawed & drained)
•1 ¼ cups granulated sugar
•¼ cup all-purpose flour
•1 tbsp cornstarch
•½ tsp cinnamon (optional)
•1 tsp vanilla extract
•1 tbsp butter, cut into small pieces
For the Pie Crust:
•2 unbaked pie crusts (homemade or store-bought)
•1 egg (for egg wash)
•1 tbsp milk or water (for egg wash)
Instructions:
1. Preheat & Prepare:
•Preheat your oven to 400°F (200°C).
•Roll out one pie crust and place it into a 9-inch pie pan.
2. Make the Filling:
• In a large bowl, mix rhubarb, sugar, flour, cornstarch, cinnamon, and vanilla extract until well combined.
•Let the mixture sit for 10 minutes to allow the rhubarb to release its juices.
3. Assemble the Pie:
•Pour the filling into the prepared pie crust.
• Dot the top with small pieces of butter.
•Cover with the second pie crust, sealing the edges by crimping with a fork or your fingers.
•Cut a few small slits on top for ventilation.
4. Egg Wash & Bake:
•Whisk the egg with milk or water, then brush it over the top crust for a golden finish.
•Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbly.
•If the edges brown too quickly, cover them with foil.
5. Cool & Serve:
•Let the pie cool for at least 2 hours before slicing.
• Serve warm or chilled, with whipped cream or vanilla ice cream!
Enjoy this classic, homemade rhubarb pie, just like grandma used to make! 🍽️💕 Would you like a crumble topping option instead of a traditional crust? 😊