Imagine a crisp Vermont morning, where the first tender stalks of rhubarb peek through the spring soil, promising a dessert that will transport you to a world of sweet-tart bliss. This isn't just any pie—this is a legendary Vermont rhubarb pie that has been warming hearts and delighting taste buds for generations. With a golden, flaky crust and a filling that perfectly balances tangy rhubarb with just the right amount of sweetness, this recipe is about to become your new seasonal obsession. Get ready to discover why Vermonters consider rhubarb pie a springtime ritual that celebrates the very essence of the season!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 pie crust
- 1 egg, for egg wash
Instructions
- Preheat your oven to 425°F (220°C). This temperature will help create a flaky crust and perfectly cooked rhubarb filling.
- In a large mixing bowl, combine 2 cups of chopped rhubarb and 1 cup of granulated sugar. Stir gently until the rhubarb is well coated with the sugar, allowing it to macerate for about 10 minutes. This will help draw out the juices from the rhubarb.
- Add 2 tablespoons of cornstarch to the rhubarb mixture. This will help thicken the filling as it cooks. Then, stir in 1 teaspoon of vanilla extract and 1 teaspoon of cinnamon. Mix everything together until the rhubarb is evenly coated with the dry ingredients and the flavors are well incorporated.
- On a lightly floured surface, roll out your pie crust to fit a 9-inch pie pan. If you're using a store-bought crust, simply unroll it and place it in the pie pan, pressing it gently into the bottom and sides.
- Pour the rhubarb filling into the prepared pie crust, spreading it evenly. Make sure to scrape the bowl to get all the delicious filling into the pie.
- If you have a second pie crust, you can either place it on top of the filling and cut slits for steam to escape or create a lattice crust. To create a lattice, cut the second crust into strips and weave them over the filling.
- For a beautiful finish, beat 1 egg in a small bowl and brush it over the crust using a pastry brush. This will give your pie a lovely golden color when baked.
- Bake the pie in the preheated oven for about 45-60 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on the pie; if the edges of the crust start to brown too quickly, cover them with strips of aluminum foil.
- Once baked, remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing. This cooling time allows the filling to set up a bit more.
- Serve your delicious rhubarb pie warm or at room temperature, and enjoy a taste of springtime in Vermont!
Tips
- • Choose fresh, firm rhubarb stalks with a vibrant color for the best flavor • Let the rhubarb macerate with sugar to release natural juices and enhance sweetness • Don't skip the egg wash—it's the secret to that gorgeous golden-brown crust • Allow the pie to cool completely to help the filling set properly • For extra indulgence, serve with a scoop of vanilla ice cream or a dollop of whipped cream • If rhubarb is very tart, consider adding a bit more sugar or mixing with strawberries • Use a glass pie dish to monitor the bottom crust's browning • Freeze individual slices for up to 3 months for a quick dessert later
Nutrition Facts
Calories: 320kcal
Carbohydrates: 52g
Protein: 3g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 30mg
