Deep Dish Rhubarb Pie

Rhubarb Pie is a special dessert in our family, especially for myself.  When I was growing up, there was a big rhubarb planting on the west side of our Stark County farm right next to the most fragrant peonies imaginable.   There was so much rhubarb, we never made a dent but it was used to make delicious pie from time to time.   

When my mother became sick and died in May 2012, one of the first things I did was dig up some rhubarb transplants to plant on our own farm and for friends to plant as well to assure the variety would live on.   I feared whatever happened in our family, the rhubarb must live on!  The plants held such special memories of my mom, it was absolutely essential to have it growing wherever we lived.

Those transplants thrived at our Wyoming farm and more transplants are now thriving here at our Chillicothe farm.  It’s this rhubarb we harvest for our pies – dug from original plants that are at least 55+ years old.   I don’t know who planted the original plants, in what year or even what variety we have.   My grandparents in the ’30’s?   Or even before them?   All I know is I love it for the memories I have of my mom and the delicious pies she would create for us.  When I want to think of my mom and remember her, you’ll find me weeding the rhubarb patch.

Our Lucy baked the pie pictured here for Mother’s Day this year and it was spectacular.   Grandma Barb would have enjoyed having a piece created by yet another generation of rhubarb pie lovers.

5-6 cups fresh Rhubarb, trimmed, sliced 1/4″ pieces

3/4 – 1 c. organic sugar

1/3 c. organic Sucanat

1/4 c. organic flour

Pie Crust for double crust pie

Preheat oven to 425 degrees with rack in the center.   In a large bowl, add sliced rhubarb and toss with sugar, Sucanat and flour. Set aside. Note: Sucanat is a less refined natural cane sugar that retains the molasses and gives your pie a subtle brown sugar flavor that is not overly sweet.    We like the balance between the tart rhubarb and the sweetness of the two sugars combined.

Line your deep dish pie pan with half your crust crimping the edge with your favorite method.   Roll out the second crust and cut 1″ strips with a pasta roller, pizza cutter or a sharp knife.   If you don’t want to weave the crust, lay strips across the pie leaving equal spacing (see picture) and then add remaining strips going the opposite way.

Brush your crust with a beaten egg and sprinkle with regular sugar.  Place pie on a sheet pan lined with parchment to catch any spills.

Bake at 425 for 10 minutes.  Reduce to 350 and bake until rhubarb filling is bubbling and crust has browned.