Ingredients
Scale
- 1 recipe homemade pie crust (makes 2 crusts)
- 6 cups chopped rhubarb (about seven 15-inch stalks)
- 1 cup + 1 tbsp granulated sugar, divided
- ¼ cup tapioca flour
- 1 teaspoon orange zest (or lemon zest)
- 1 ½ tablespoons butter
- Optional: ¼ teaspoon ground cinnamon, nutmeg, or cardamom
Instructions
- Preheat oven to 400°F.
- For the filling, combine sugar, tapioca flour, and zest in a large bowl. Add rhubarb and toss to coat.
- Place one rolled-out crust in pie plate. Sprinkle 1 tbsp coarse sugar on bottom to prevent sogginess. Add rhubarb filling and dot with butter.
- Roll out second crust and place on top. Seal edges and cut slits or an ‘X’ for steam.
- Bake about 1 hour, tenting top with foil if crust browns too quickly.
- Cool at least 4 hours before cutting. Refrigerate for up to 4 days.
Notes
- Make filling ahead and store in fridge until ready to bake.
- Pie crusts can be made ahead and stored in fridge or freezer.
- Freeze baked pie up to 3 months; thaw completely before serving.
- Strawberry Rhubarb Pie: replace 2 ½ cups rhubarb with chopped strawberries.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian