Rhubarb Pie

My first Rhubarb Pie attempt served at Easter dinner was tasty but very wet. Online research turned-up a tip to use instant Tapioca pudding to absorb the rhubarb moisture while baking and also par-bake the bottom crust to keep it cripsy. Both tapioca and par-baking worked beautifully, and finally the recipe is worthy of publishing.

Servings: 8

Fresh
2 rolled unbaked Pie Crusts
3 lbs. rhubarb
1/2 lemon
1 Tbsp. butter, softened
1 egg
1 Tbsp. water

Pantry
1/4 cup brown sugar
1/3 cup granulated sugar
1/4 cup instant Tapioca pudding
1/4 tsp. salt

Prepare pie
Preheat the oven to 425 degrees-F. Spray a 9-inch metal pie pan with cooking spray. Roll pie crust, place in prepared pie pan, and crimp edges. Pierce pie crust 20 to 30 times with a fork. Place pie weights or dry beans in the pie to prevent the crust from contracting. Cover edges with aluminum foil to prevent browning. Bake for 10 minutes. Remove pie weights from the pan. Return pie to the oven and bake for additional 5 minutes to cook the bottom. Remove from oven and let cool to room temperature.

Prepare rhubarb
Trim rhubarb and discard ends. Cut into 1-inch long pieces and place in a large mixing bowl. Juice lemon into a small mixing bowl, add sugars, pudding, salt, and stir to combine. Pour sugar mixture over rhubarb and stir to coat evenly. Pour rhubarb into the baked pie crust. Dot the top of the rhubarb with the softened butter. Place the other rolled pie crust dough on top of the rhubarb. Press the ends of the two crusts together to flute as desired, do so carefully as to not crumble the par-baked portion of the crust.

Bake pie
Place the pie dish on a cookie sheet with sides in the preheated oven. Bake for 20 minutes, then lower oven temperature to 350 degrees-F. Bake an additional 20 to 25 minutes or until crust is golden brown.

Serve
Let pie rest for one hour or until fully cooled before serving. Serve with ice cream if desired.