Twist of Citrus Rhubarb Pie

Delight in a refreshing twist on the classic rhubarb pie with added citrus zest, making it perfect for a tangy yet sweet dessert.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 8

Ingredients

rhubarb, chopped

4 cups

granulated sugar

1 cup

all-purpose flour

1/4 cup

orange zest

1 tablespoon

lemon zest

1 tablespoon

ground ginger

1/2 teaspoon

salt

1/4 teaspoon

unsalted butter, cubed

2 tablespoons

double pie crust

1 (9-inch)

egg, beaten

turbinado sugar for garnish

1 tablespoon

Instructions

Preheat the oven to 425°F (220°C).

In a large bowl, mix together the chopped rhubarb, granulated sugar, flour, orange zest, lemon zest, ground ginger, and salt until evenly combined.

Fit one pie crust into a 9-inch pie plate.

Pour the rhubarb mixture into the crust and dot with cubed butter.

Cover with the second pie crust, seal the edges, and cut slits in the top to allow steam to escape.

Brush the top crust with beaten egg and sprinkle with turbinado sugar for a crispy finish.

Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes until the crust is golden brown and the filling is bubbly.

Allow the pie to cool on a wire rack before serving.

Storage

Store the pie at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Reheating

To reheat, warm the pie in a preheated oven at 325°F (163°C) for 10-15 minutes until heated through.

Scan for cooking tips & leave a review!

itsonly.recipes/view/twist-of-citrus-rhubarb-pie

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.