Mom’s Vintage Rhubarb Pie Filling
- Total Time: 60-75 minutes
- Yield: 8 servings 1x
Description
This small recipe works best using a basic 8-inch pie plate. My mother usually baked this pie in a shallow enamelled 9-inch pie plate that she received as a wedding gift in 1947. I cherish that pan and used it recently. I enjoyed the memories that flooded over me that day.
Ingredients
- Pastry for a double crust pie
- 2 cups thinly sliced rhubarb, fresh or frozen
- 1 egg
- 1 cup granulated sugar
- 2 tablespoons flour
Instructions
Preheat the oven to 450°F
Whisk the egg and add the sugar and flour, mixing until smooth. Add the rhubarb to this mixture and mix well. Set aside.
Line a pie plate with pastry, add the rhubarb mixture, and top with pastry. Pinch pastry edges, cut off excess and prick the pie top.
Place pie in a preheated 450°F oven for 10 minutes. Reduce heat to 350°F and bake for another 40 to 50 minutes.
Notes
My mother made this pie using her Vintage Hot Water Pastry. The pastry and filling seemed to become one, resulting in a soft, delicious dessert. I often bake Mom’s rhubarb pie filling using my Easy, Delicious, Buttermilk Pastry. This recipe creates a crispy crust sweetened with a layer of rhubarb goodness. Try a few different pastry recipes and see what you prefer with rhubarb.
- Prep Time: 10-15 minutes
- Cook Time: 50-60 minutes
- Category: Pastry and Pie Fillings
- Method: Bake
