Shaker Rhubarb Pie

Colleen Sowa

By
@colleenlucky7

I got this recipe from my Aunt Charlotte Sullivan Smith many years ago.

She would sometimes double the recipe by adding 4 cups of fresh strawberries cut up and 1 package of strawberry jello. I like it both ways!

One of the photos is an Apple / Rhubarb Pie just to show another variation. We change ingredients according to what we have on hand. Plus... we love to Play With Our Food!
I just can't wait for summer!


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Comments:

Serves:

1 pie

Prep:

15 Min

Cook:

55 Min

Method:

Bake

Ingredients

PIE CRUSTS

pie crust to make bottom and top crust (your favorite recipe)

PIE FILLING

3 c
fresh rhubarb (cut in 1-inch pieces)
2 c
brown sugar
2 Tbsp
flour
5 Tbsp
butter
1/8 tsp
salt
1 Tbsp
sour cream
1/4 tsp
ground cinnamon

Directions Step-By-Step

1
Preheat oven to 450 degrees.
2
Prepare your pie crust to make a top and bottom crust.
3
Combine the flour, sugar, spices, sour cream and cut up rhubarb. Mix together well.

Pour into the prepared pie shell. Dot the entire top of the pie with butter.

Place the top crust on the pie. Seal the edges in a pretty manor. Cut a couple slits in the center of the top crust to make steam vents.

*** If you want to get fancy, cut steam holes in teardrop shapes with tip of sharp knife, or even use tiny cookie cutters to make other shapes (you can also use the cut outs as decorations on the top of the pie).
4
Bake at 450 degrees for 15 minutes. Turn the heat down to 350 degrees and continue baking about 20 to 30 minutes or until filling is tender and the crust is browned.
5
We change the recipe by changing ingredients, for example using strawberries and Jello or adding sliced apples.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American