Old-fashioned rhubarb pie from Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life (page 244) by Kate McDermott

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • senzler on May 19, 2022

    It is so hard to find a regime for a straight up rhubarb pie and this one ticked all of the boxes. I did omit the nutmeg and added vanilla

  • hirsheys on July 22, 2018

    This was another in my long line of attempts to verify that my mother's is, in fact, the best version of rhubarb pie. (So far, hers is still winning...) This is such an incredibly charming book - I really need to bake more from it. The filling was also nice - a bit tart (I used the highest amount of rhubarb and probably should have gone just a tad heavier on the sugar), but still quite tasty. My one big critique was that it was a bit overly thickened - the recipe calls for both flour and tapioca, and I think pure flour would have been enough. Still, the pie came out just gorgeous, and my office mates were thrilled with it.

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