french vanilla rhubarb pie
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.
No Image
prep time
45 Min
cook time
45 Min
method
Bake
yield
8 slices
Ingredients
- 4 cups cut rhubarb, fresh or frozen
- 1 cup sugar
- 1/3 cup packed brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg *optional
- 1/2 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 5 tablespoons instant (dry) tapioca
- 1 - beaten egg
- - country pie crust ingredients
- 4 cups sifted flour
- 1 - beaten egg
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup water
- 1 tablespoon vinegar
- 1 1/2 cups lard or 1 3/4 c. shortning
How To Make french vanilla rhubarb pie
-
Step 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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