Classic Rhubarb Pie
So welcome because it is the first fruit pie of spring, rhubarb pie stands with cherry, blueberry, and apple as one of New England’s permanent favorites.
Yield: a 9-inch pie
- pastry for a double crust pie
- 1-1/4 cups sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 bunch (1 pound) rhubarb cut in 1-1/2 inch lengths
- 2 teaspoons grated orange rind (or 1 teaspoon grated lemon rind)
- juice of one orange
- a drop of red food coloring
- 2 tablespoons butter
Divide the pastry (above) into unequal halves. Roll out the larger portion and fit into a 9-inch pie pan. Trim the pastry 1/2 inch beyond the rim of the pan. Roll out the remaining pastry to 1/8-inch thickness and cut into strips about 3/4 inch wide. Mix the sugar, cornstarch, and salt. Add the rhubarb, rind, and juice and toss until well mixed. Tint pink if desired and turn into the pastry shell. Dot with butter. Arrange the pastry strips over the pie in a lattice pattern securing it to the pieshell firmly and fluting the pieshell and strips together to form a high rim. Brush the pastry with a little milk and sprinkle sugar over it. Bake in a 400 degree F oven for 50-60 minutes, or until the filling has bubbles that do not break.