Rhubarb Pie {Recipe}

It’s rhubarb season and while we don’t have our own bush (is it a rhubarb bush?), we are lucky enough to have friends and family with more than enough to spare.  My dad brought us some with his last visit and I was more than happy to make my first pie of the season!  Of course the best time of year to crank your oven up to 425 degrees is when it’s 90 degrees outside.  What’s up with that?

Rhubarb Pie

Adopted from Michael Ruhlman

Ingredients

1 ¾ c. sugar (12 oz.)
2 tsp. cinnamon
¼ tsp. ground cloves
1/2 c. cornstarch
1¾ lbs. rhubarb, small diced (about 6 cups)

1.  Prepare dough recipe of your choice and layer one crust in a 9 inch pie plate with about 1 inch hanging over the edges.  The best pie crust recipe I’ve ever used is from Cook’s Illustrated, which requires a paid subscription to access.  It’s almost worth the yearly fee just to have access to this recipe!!  Preheat oven to 425F.

2.  Combine the sugar, spices and cornstarch and stir to distribute the spices and cornstarch.

3.  Toss the sugar mixture with the rhubarb until it’s evenly coated.  It’s important to do this just before you bake, because if you wait, the leaches out some of the water in the rhubarb.

4.  Pour the rhubarb mixture into a 9 inch pie plate and top with another pie crust or lattice design!

5.  Bake for 30 minutes at 425F, then reduce temperature to 350F and bake for another 35-40 minutes.