Ingredients for Farmhouse Fresh Orange Rhubarb Pie
- 6 cups chopped rhubarb
- Golden Raisin
- Pecans
- Orange Peel
- 1 ½ cups granulated sugar
- Orange Juice
- Quick Cooking Tapioca
- Pastry For Double Crust Pie
- ½ cup (1 stick) unsalted butter, chilled and cut into cubes
- 2 tablespoons milk
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How to Make Farmhouse Fresh Orange Rhubarb Pie
- Preheat oven to 375°F (190°C).
- In a large bowl, combine chopped rhubarb, sugar, orange zest, orange juice, flour, cornstarch, and salt. Gently toss to combine.
- Pour the rhubarb mixture into the pie crust.
- In a separate bowl, whisk together the beaten egg and milk. Add vanilla extract if using.
- Dot the top of the rhubarb filling with the chilled butter cubes.
- Pour the egg wash over the butter, ensuring even distribution.
- Place the pie on a baking sheet to catch any spills.
- Bake for 80 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts browning too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
253g
Fat
41g
Carbs
33g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Pies And Tarts Desserts Fruit American Canadian Easy Holiday Event Kid Friendly Summer Vegetarian Pies Dietary Thanksgiving Seasonal Midwestern Inexpensive Low In Something Taste Mood Sweet Presentation 4 Hours Or Less
