“Pat’s Pie”/My Go-To Rhubarb Pie Recipe
I don’t know where this recipe came from, maybe adapted from an old cookbook. I’ve been using it every summer for 40+ years. Pat, my next door neighbor for 20 years, was a wonderful, fun-loving pip, Ice Capades superstar, and beloved skating teacher- proven by the steady stream of former students that would frequently visit her. She loved rhubarb pie, and I would make one for her every year. Rhubarb Pie is “Pat’s Pie” in my kitchen. Her infamous adage: “Having fun keeps you young!”
1 (2 crust) pie pastry —I do not consider it cheating to use store-bought!
1 c. sugar + 1-2 Tbsp.
1/4 c. flour + 1 Tbsp.
4 c. chopped rhubarb
2 Tbsp. quick tapioca
1 Tbsp. orange zest
1 Tbsp. cold butter, diced
Line a 9” greased pie plate with one crust; sprinkle with 1 Tbsp. flour. Scatter 2 c. rhubarb on top. Combine 1 c. sugar, 1/4 c. flour, tapioca and zest; sprinkle half of the mixture over rhubarb. Repeat with the other 2 c. rhubarb and remaining sugar mixture. Dot with butter pieces. Cover with the second crust, cut a few slits in it and seal/flute edge. Sprinkle with 1-2 Tbsp. sugar. Cover edges with strips of foil to prevent burning if you wish. Place pie plate on a foil lined baking sheet (just in case juices run over). Bake in preheated 400 oven for 40 minutes or until crust is golden and rhubarb is bubbling. Cool to room temperature before cutting into the pie!
Recipe created or adapted by Liz Talley, Urban Graze
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