Tuesday, August 7, 2018

Deep Dish Rhubarb Pie and a Cheat!

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HomeMade Rhubarb Pie

My Family loves HOME MADE PIE...above any other food.
We have two rhubarb plants in the backyard that have been struggling. I picked rhubarb this morning, since it was again so hot---I was afraid I would lose the new crop.

Rhubarb Pie (adapted from BettyCrocker's Pie and Pastry Cookbook circa 1972.)
The color is so bright.

Who wouldn't love pie on a hot summer day?

I cool this and let the pie settle before eating.

Our kids didn't come! So we had to have some after supper.

Hubby scooping the vanilla ice-cream, a rich Illinois brand we picked up, not really full of sugar calories, but LOTS of fat calories...sigh. 

We tried not to be hogs...secret of the cheat is pieces for the  top crust.

Rhubarb Pie (adapted from BettyCrocker's Pie and Pastry Cookbook circa 1972.)

2 8-9" deep Pastry Pie Shells (frozen store bought) one was cracked in pieces, so I used those pieces for the top...that's the cheat!

Mix together in a bowl
1 cup of sugar
1/4 cup of all-purpose flour
1/2 tsp nutmeg
1/4 tsp of cardamon (optional)
1 capful of vanilla

 Whisk the above together to break up the vanilla and mix thoroughly.

4 cups of fresh rhubarb-Clean and dice into 1/2" cubes

Spread one half the rhubarb in the bottom of one pie crust.
Sprinkle 1/2 of the sugar combo across evenly.

Layer other half of the rhubarb
Sprinkle the rest of the sugar combo on top. (This will be heaping but will cook down)

2 Tbsp of butter dotted evenly over the top.

Break or take broken bits of the second pie shell and inter-lace across the top in a haphazard pattern to mostly cover the top. You can be creative here---just leave open spaces for the Pie to breathe.

Attach strips of foil curving over edge of the pie pan and tucking tightly under the edges. Bake on a pan to catch drippings.

Bake in 400 degree oven for 45 min.
Pull off foil and bake 15 min. longer or until crust is evenly browned and the filling is oozing out of the sides and bubbling in the middle.

Easy enough to warm in microwave...serve with
ice-cream, cool whip or a light sour cream(NUM)!


TIP: As in the above recipe,  I also use 1/3 less sugar in everything I bake. If more moisture is needed I add unsweetened applesauce for missing sugar in recipes about 2/3 part applesauce to 1 part sugar.

All the opinions and photographs in this blog are my own. I have not been paid or reimbursed in anyway for my opinions, posts or any products shown or anywhere I shop.

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  1. This looks so good! I haven't had a rhubarb pie since my mother made it when I was a child. My father loved it so much and I remember it was something I liked too. Maybe that's a plant we need to start in our garden for next year.

    Your blue and white dishes are so pretty!

    1. We got our rhubarb from a neighbor. It took three years to really be huge. The pie is nummy, we still have some left for tonight. I really love the nutmeg, vanilla and cardamon in there...it just gives the rhubarb it's own flavor.Really easy with the pre-made pie crusts, also. Thanks again for stopping by, Sandi

  2. Oh, it looks delicious! I planned on making a strawberry rhubarb pie a while ago, but haven't gotten around to it yet. I've never made plain rhubarb. I'll have to try your recipe.

    1. It really is great...you can easily add more spice. It's better the second day----though...like all great things, and ice cream or cool whip---is necessary, lol. Thanks for stopping by, Sandi


Thank you for any and all comments. I will be happy to answer any questions or comments in replies or email! HUGS!