Thinking about baking for my husband brings up the sole question of what kind of pie. (Pie is always at the top of his list, it seems.) With all the flavorful rhubarb showing up in yards and gardens and supermarkets this time of year, what better time to make a rhubarb pie?
There’s the original, focused, undistracted Rhubarb Pie, and after that, there are options like Strawberry-Rhubarb Pie, not to be outdone by Apple-Rhubarb Pie, and then of course there could be a Rhubarb Custard Pie…but let’s not get too far afield at this point. I don’t make pies too often because we just don’t need that much sugar in our diets these days, but sometimes everyone needs dessert.
Prepare your favorite pastry recipe (sometimes a mix is a good choice for one). An example of one of the mixes you might use would be Bob’s Red Mill GF Biscuit and Baking Mix . The recipe for “Flaky Gluten Free Pie Crust” is on the back of that package.
I like Bob’s Red Mill’s mix fine, but at this point I’m still experimenting to find a pastry recipe that Al actually likes, so most of the time I have to make a regular crust for him and GF for me.
However, the filling is gluten-free so it goes in each. Whichever pastry recipe you use, a glass or ceramic pan will make a better crust for your pie. Plan to make a generous crimped edge, since a fruit pie will always bubble up. If you have a solid aluminum pizza pan, place that under the pie plate to catch drips.
Gluten-Free Rhubarb Pie
- 2 Tablespoons rice flour
- 1 1/2 Cups sugar (Al likes it really sweet)
- 1 quart rhubarb, cut in 1/2″ pieces
- 2 9-Inch Pie Crusts, Gluten-Free (one double-crust pie)
- 2 Teaspoons Butter, or margarine (dairy-free, if you like)
Preheat oven to 425 degrees F.
Mix the rice flour, sugar and cut rhubarb in a bowl; let sit while you make the crusts.
Fill the bottom crust with the rhubarb mixture.
Dot with butter or margarine.
Put on top crust.
Crimp edges, pierce top in several places to let steam out.
Place in oven. Bake at 425 degrees F. for 15 minutes, then reduce heat to 350 for remaining 35 to 45 minutes.
You should see bubbles through the slits you made in the top crust when it is done.
Cool and serve.
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