Rhubarb, Redux

Vintage seed catalog image from Pinterest

We’ve had this pie three times so far.  The recipe (and the first pie) came from one of Brian’s retired fellow-teachers.  It’s from Taste of Home and I make it almost exactly the way they do.

PERFECT RHUBARB PIE 

4 c. sliced fresh rhubarb

4 c. boiling water

1 ½ c. sugar

3 T. all-purpose flour

1 T. quick-cooking tapioca

1 egg

2 t. cold water

Two frozen pie crusts, thawed (I use Pillsbury)

    Or dough for a double-crust pie

1 T. butter

Place rhubarb in a colander and pour over it the boiling water; allow to drain.  In a large bowl, mix the sugar, flour and tapioca.  Add drained rhubarb and toss to coat.  Let stand 15 minutes.

In a small bowl, whisk egg and cold water; stir into rhubarb mixture.

Preheat oven to 425⁰.  Fit one pie crust into the pie dish.  Add filling, dot with butter.  Place the other pie crust over the filling, seal and flute the edge.  Cut slits in top and cover the edges of the pie dish with a strip of aluminum foil to keep it from browning too quickly.

Bake for 15 minutes and reduce heat to 325⁰.  Bake another 15 minutes and remove the aluminum foil.  Bake for another 15 minutes or until the crust is golden brown and the filling is bubbly.  Cool on a wire rack.

With any luck, we’ll have this a few more times before the rhubarb bolts.