Summertime is pie time. Summertime means that there is fresh fruit just waiting to be baked into pie. I mean the fall is also pie time, but summer is berry pie and rhubarb pie time! This rhubarb pie was made from rhubarb in my parent’s backyard. This rhubarb doesn’t need strawberries, it’s good enough to get it’s very own pie.
There is soooo much rhubarb in my Dad’s backyard. Going to my parent’s house in the summer always means coming home with fresh fruits and vegetables from the garden. I knew I had to pick some fresh rhubarb and get to baking. Sadly, my attempt to transplant some rhubarb to my garden last year did not pan out. Maybe this year? Or perhaps it’s too late for me to transplant it now. Either way, I can always go to my parents and get more!
It took me awhile to get up the energy to make this pie. Not because it is in any way difficult, just because I wasn’t in the mood to make pie crust. Don’t know why. I just sat in my kitchen looking at things on pinterest for like half an hour before finally snapping out of it and getting to work on this pie. Boy am I glad I did. I love rhubarb so very much. It’s such a perfect sweet and tangy combination. Raw rhubarb dipped in sugar is just as delicious as cooked rhubarb in pie and crisps. This pie actually was so easy to make and took no time at all.
Obviously I baked this pie at night since there are no full pie pictures. The artificial light in my house is awful for photography. I only ever use natural light to take pictures. The result of that is that I end up with no full pie pictures if I bake at night. There’s no way I can pull a hot pie out of the oven and not cut into it. Do people with that kind of self control exist? Who are you? What kind of meditation do you use to stop yourself from eating fresh baked goods?
The other great thing about this pie? No peeling! With peach and apple pies you have to peel and cut all your fruit. With rhubarb pie you just have to chop up the rhubarb! So much easier. Summer is really, truly here. My garden is planted and growing and all I want to do is be outside at all times, bake pies and hang out at farmer’s markets. Enjoy this rhubarb pie to kick off your summer!
Pie crust (recipe found here)
- 5 cups chopped rhubarb
- 1 1/4 cups sugar
- 1 tsp cinnamon
- 6 tbl flour
- 1 tbl vegan margarine
Pre-heat oven to 450
Grease a pie pan and place half the rolled dough in the pie plate
Combine the ingredients for the filling and pour into the prepared pie crust.
Take the tablespoon of vegan margarine and split it up placing bits of it all over the pie filling.
Top with the remaining rolled out pie crust. Pinch the edges to create a crust trimming excess dough. Cut holes in the top of the pie with a knife.
Bake for 15min. After 15min turn heat down to 350 and bake for the remaining 45min.
Allow to cool and for the filling to set before serving.