Desserts Rhubarb Pie

cutplug

Well-known member
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518
5 C rhubarb
1 C white sugar
5 TBLS AP Flour
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Salt
1 1/2 TBL Butter (which I forgot this time and the pie was fine!)
2 Pillsbury Pie Dough Crust - don't judge!

Place bottom crust down on pie plate
Mix all dry ingredients together - place about 1/4 of them on bottom crust
Add rhubarb then top with remaining dry ingredients
Cut butter into several pieces and scatter on top
Cover with top crust, pinch edges together and make vents
Cover edges of pie with thin strips of aluminum to prevent edges from burning

Set grill to 450
Bake pie 15 minutes and reduce temp to 350 for another 15 minutes
Take aluminum off when grill hits 350

My after thoughts:
Would use another cup or more or rhubarb if I had it.
Didn't miss forgetting the butter so maybe it is optional
The pie is fairly tart so if you prefer add 1/4 to 1/3 C

0412201116_resized.jpg

more sugar

The recipe I was using said 450 for 15 minutes then 350 for another 40-50 minutes.
Don's forget that pellet grills are convection ovens are therefore cook more efficiently
(faster) than regular ovens.
They say generally that convection ovens need 25 percent less time and 25 degrees cooler.
This pie cooked in total 30 mins and was perfect. We ate it hot so it was runny but will set fairly good when cold.
So just watch the pie as she cooks and you'll be making your pie and eating it too!
Horns Out!
 

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