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Description
A simple recipe for a classic frozen rhubarb pie.
Ingredients
Scale
- 4 cups frozen rhubarb, thawed and drained
- 1 1/2 cups sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 tablespoons butter, cut into small pieces
- 1 package (14.1 ounces) refrigerated pie crusts
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine the thawed and drained rhubarb, sugar, flour, cinnamon, and nutmeg. Mix well.
- Line a 9-inch pie plate with one of the pie crusts.
- Pour the rhubarb mixture into the pie crust. Dot with butter pieces.
- Cover with the second pie crust. Cut slits in the top crust to allow steam to escape.
- Crimp the edges of the crust to seal.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool completely before serving.
Notes
- For a sweeter pie, increase the amount of sugar.
- If the crust starts to brown too quickly, cover the edges with foil.
- Serve with a scoop of vanilla ice cream or whipped cream.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg