My Mom’s Vintage Rhubarb Pie

My Mom’s Vintage Rhubarb Pie


The Old Boston Cookbook was my mom’s favorite. She used to make this amazing rhubarb pie from freshly trimmed rhubarb stalks from our homegrown plants. This recipe dates back to the 1920s and always brings back golden memories of going to cut the rhubarb in our garden and eating a piece of pie together with my mom as soon as it was ready. Sometimes, she would just do the regular crust and sometimes with a lattice pattern. I add coarse sugar on the top for added sweetness!

Serves 8 | Prep. time 10 minutes | Cooking time 50 minutes

Ingredients

2 tablespoons flour

2 eggs, beaten

3 cups rhubarb, chopped into

½-inch pieces

1 cup sugar

1 double crust pie crust of over 10-inch in diameter

Egg wash (whisk 1 egg and 2 tablespoons of water)

Directions

Preheat the oven to 425°F. Grease a 9-inch pie pan with melted butter or cooking spray.

Mix all the filling ingredients in a medium bowl. Combine well.

Arrange the bottom pie crust over the pie pan and spoon the filling mixture into it.

Place the top crust atop the filling and crimp the edges together with the bottom crust.

Cut off the extra dough if needed Cut some holes in the top crust for steam to escape.

Brush some of the egg wash lightly on the crust top. Bake for 15 minutes.

Turn down the temperature to 325°F and bake for 30-45 minutes more, until the top is evenly golden.

Serve warm.

Note:

For a lattice pattern, lay the top crust flat on a flour dusted cutting and cut even strips of dough of ½ to ¾ -inch wide. I use a ruler and a pizza cutter for this step. Place half of the dough strips over the pie’s rhubarb filling, in parallel lines, spaced evenly. From the middle, fold over every other strip to the same side. Lay a strip of dough perpendicular to the already placed strips to start your weaving pattern in the middle of the pie, at the fold. Fold the strips back down over the just placed strip. Fold the other strips that were not the first time over the strip that was just placed and lay another strip of dough at the fold. And continue in this fashion until all the pie is covered. Crimp the edges of the strip with the bottom crust.

 

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