Rhubarb Pie
Prep Time: 40 min
Cook Time: 30 Min
Serves 8 Servings
Difficulty Moderate
Ingredients
- Classic Crisco® Pie Crust | Crisco – Double-Crust
- 4 C. fresh rhubarb
- OR 20 oz. frozen rhubarb
- 1 C. sugar
- 1 C. water
- 1 (4 serving size) pkg. strawberry flavored gelatin
- 1/4 C. Clabber Girl® Corn Starch
- 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
- 2 or 3 drops red food coloring
Directions
- PREPARE recipe for double crust pie. Roll out bottom crust and place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 425°F.
- COMBINE rhubarb, 1/2 C. sugar and water in large saucepan. Bring to a bowl. Reduce heat. Simmer 5 to 10 minutes or until rhubarb is almost tender.
- COMBINE remaining 1/2 C. sugar, gelatin, corn starch and cinnamon in small bowl. Stir into rhubarb mixture. Boil 1 minute. Add food coloring, if desired. Spoon into prepared pie crust. Moisten pastry edge with water.
- ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
- BAKE 30 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.
