Hi there! Looks like your web browser is out of date.

We’ve designed this site to be compatible with modern web browsers and encourage you to update.

Update your browser now

Rhubarb Dream Pie Recipe

Description

1st place Rhubarb Pie Division winner in 2006

Ingredients

  • 1 recipe pastry for double-crust pie
  • 1 cup sugar
  • 1/4 cup+1 tablespoon minute tapioca
  • 1/2 of a 12-1/2 oz. can Solo Almond Cake and Pastry Filling (not almond paste)-about 1/2 cup total
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 cups fresh rhubarb, sliced
  • 2 tablespoons butter
  • 1 lightly beaten egg white
  • 2 tablespoons sliced almonds

Instructions

Preheat oven to 425 degrees F. Prepare pastry for double-crust pie. On a lightly floured surface roll out half of the pastry dough into a 12-inch circle. Line a 2-inch deep pie plate with the pastry. In a large bowl stir together the sugar, cornstarch, almond filling, lemon juice, nutmeg and salt. Stir in rhubarb and strawberries.
Transfer mixture to pastry-lined pie plate. Trim pastry to edge of pie plate. Dot filling with butter. Roll out remaining pasty to a 12-inch circle. Cut pastry in strips, place on filling and seal.
Bake in a 425 degree F oven for 15 minutes, then lower temperature to 375 degrees F and bake an additional 45 minutes. During the last 10 minutes of baking, quickly brush top with egg what and sprinkle with almonds. Cool on a wire rack. Makes 8 servings.


Rhubarb, rhubarb pie, rhubarb dessert

Show All Recipes