Rhubarb Pie

1 batch homemade pie crust (makes two crusts)

6 cups chopped rhubarb ((about seven 15-inch stalks))

1 cup + 1 Tablespoon granulated sugar (, divided)

¼ cup tapioca flour

1 teaspoon orange zest (, (or sub lemon zest))

1 ½ tablespoons butter

¼ teaspoon ground cinnamon, nutmeg, or cardamom

Preheat oven to 400 degrees F.
Add bottom crust to pie plate.
In a large bowl combine the sugar, tapioca flour, and zest. Add rhubarb and toss to coat.
Sprinkle 1 tablespoon coarse sugar over the bottom of the pie crust, to help keep it from getting soggy. Pour rhubarb mixture into pie pan.
Cut butter into small pieces and dot over the top of the rhubarb filling.
Roll out second pie crust and place on top. Trim, seal and flute edges and cut a few slits (a small X) on top to allow air to escape.
Bake at 400 degrees F for about 1 hour (tent the top of the pie loosely with aluminum foil part way through cooking to keep the crust from browning too much).
Remove from oven and allow to cool for at least 4 hours before cutting. After it cools, refrigerate for up to 4 days.

Course🍰Dessert

Diets🥕Vegetarian...

Category🥧Pie

Cuisine🇺🇸American

Occasions🎉Holidays🌸Spring

Season🌸Spring

DifficultyMedium ⏰ 1h