When rhubarb arrives, we know it's officially spring. Get some! Make this pie! See the recipe for what mellows the tartness and sweetness together, making it "royal."
Royal Rhubarb Pie
Ingredients
- Pastry for double crust pie
- 5 c. fresh rhubarb, cut into 1/2” pieces
- 3/4 c. sugar
- 1/3 c. flour
- 1/4 t. ground cardamom
- 1 t. nutmeg
- 1/3 c. juice from fresh orange
- 1 oz. Crown Royal™ or good bourbon
Optional:
- glaze of beaten egg
- 2 T. half and half
- sprinkle of sugar
Pie Category
All Pies | Official PiePal Recipes | Blue-Ribbon Pies | Pies with Liquor | Pie of the Month | Fruit & Berry Pies | Rhubarb | Other Fun Pies | RhubarbDirections
- Preheat oven to 375°
- Line 9” pie plate with pastry, leaving 3/4” overlap. Chill.
- In a large bowl, mix rhubarb, orange juice and Crown Royal. Combine remaining ingredients in another bowl and sprinkle over the rhubarb. Stir to coat. Turn into prepared pastry.
- Roll the second half of the pastry and cut lattice strips. Weave them over the pie and secure them to the crust with a touch of water.
- Trim and crimp the edges up to form a crust that will help hold in the juices. Use a glaze of egg and half and half, if desired. Sprinkle with sugar.
- Bake for about 50 minutes or until the filling is bubbling and the crust is golden.
Baker’s Notes and Tips and Tricks
The lattice crust is optional -- a regular top crust will do -- but I love it because it lets the red rhubarb shine through. And the glaze and sprinkle of sugar will make it glint.
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