Traditional Rhubarb Delight Pie is the perfect blend of tart and sweet, wrapped up in a flaky golden crust. This pie is a nostalgic nod to simpler times, making it a cherished dessert for spring and summer gatherings.
Rhubarb is the star of this pie, providing its unique tangy flavor. When paired with just the right amount of sugar, it transforms into a sweet-tart delight. We use all-purpose flour to thicken the filling so it holds together beautifully. A touch of cinnamon adds a warm depth, while a pinch of salt enhances all the flavors. Unsalted butter dotted on top of the filling enriches the pie as it bakes. The vanilla extract is the secret weapon, adding a subtle sweetness that complements the rhubarb perfectly. Lastly, the double crust pie pastry is your canvas, holding all these wonderful flavors together.
This pie is heavenly on its own, but for an extra indulgence, serve it warm with a scoop of vanilla ice cream. The creaminess complements the tartness of the rhubarb beautifully. Alternatively, a dollop of freshly whipped cream works wonders too.
Start by preheating your oven to 425°F (220°C). This ensures a good initial bake, giving your crust a nice jump start on crisping up. Roll out half of your pie pastry and gently line a 9-inch pie dish, trimming any excess dough hanging over the edges.
In a large mixing bowl, toss together the rhubarb, sugar, flour, cinnamon, and salt until the rhubarb is well-coated. This mixture should look like it's almost ready to be devoured as is, but trust me, it gets even better once baked. Pour this rhubarb mixture into your prepared pie crust, spreading it out evenly so each slice gets a good portion of rhubarb goodness.
Next, dot the filling with small pieces of butter and drizzle over the vanilla extract. This step might seem small, but it makes a world of difference in the flavor department. Now, roll out the remaining pastry and cover the pie. Whether you go for a simple top or a fancy lattice design, make sure to seal and flute the edges well. This helps keep all those juices locked in during baking.
Remember to cut a few slits in the top crust. These act as little chimneys, letting steam escape so your pie doesn't turn into a soggy mess. Bake in the preheated oven for 15 minutes to set the crust, then reduce the temperature to 350°F (175°C) and continue baking for another 35-40 minutes. You're looking for a beautiful golden brown crust.
Once out of the oven, let the pie cool slightly. This waiting period allows the filling to set up nicely, making it easier to slice and serve.
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