French Vanilla Rhubarb Pie Recipe

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French Vanilla Rhubarb Pie

Jerry Frank

By
@gerrilf

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.


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Rating:

Comments:

Serves:

8 slices

Prep:

45 Min

Cook:

45 Min

Method:

Bake

Ingredients

4 c
cut rhubarb, fresh or frozen
1 c
sugar
1/3 c
packed brown sugar
1/4 tsp
salt
1/8 tsp
nutmeg *optional
1/2 tsp
vanilla
1/4 tsp
cinnamon
5 Tbsp
instant (dry) tapioca
1
beaten egg
country pie crust ingredients
4 c
sifted flour
1
beaten egg
1 Tbsp
sugar
1 tsp
salt
1/2 c
water
1 Tbsp
vinegar
1 1/2 c
lard or 1 3/4 c. shortning

Directions Step-By-Step

1
Pie 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.

About this Recipe

Course/Dish: Pies
Main Ingredient: Non-Edible or Other
Regional Style: American