french vanilla rhubarb pie
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This is a twist on the usual Rhubarb pie but does not have the tangy bite. It is more like a custard type pie. Delicious. The pie crust recipe is my mothers recipe and it makes 5 single crusts. I usually double this and freeze dough balls in ziplock bags- two per bag to pull out, let thaw to room temperature and then roll out and use.
yield
8 slices
prep time
45 Min
cook time
45 Min
method
Bake
Ingredients For french vanilla rhubarb pie
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4 ccut rhubarb, fresh or frozen
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1 csugar
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1/3 cpacked brown sugar
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1/4 tspsalt
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1/8 tspnutmeg *optional
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1/2 tspvanilla
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1/4 tspcinnamon
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5 Tbspinstant (dry) tapioca
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1beaten egg
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country pie crust ingredients
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4 csifted flour
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1beaten egg
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1 Tbspsugar
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1 tspsalt
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1/2 cwater
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1 Tbspvinegar
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1 1/2 clard or 1 3/4 c. shortning
How To Make french vanilla rhubarb pie
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1Pie Crust: Blend flour, sugar and salt. Cut in shortening until particles are the size of peas. Beat egg, blend in vinegar and water. Sprinkle over flour, a TBS at a time, tossing with fork to mix together. Gather dough together in 5 balls. Wrap in waxed paper and chill. Freeze the ones you won't be using in ziplock bags. And roll out the one for the pie on a lightly floured surface. Filling: Mix all the ingredients in a large bowl. Pour into a 9" pie shell. Dot the top with 2 TB butter. Put a pastry top crust on and sprinkle with sugar. Bake at 400 degree for 45 minutes.
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