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Slice of delicious Orange Rhubarb Pie on a plate with a fork

Orange Rhubarb Pie

A bright and tangy pie that combines sharp rhubarb with zesty orange, topped with a stunning lattice crust. Perfect for spring gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American, Spring
Calories: 300
Ingredients Method Notes

Ingredients
  

Pie crust
  • 1 recipe recipe pastry for a double crust pie Use refrigerated or homemade pastry.
Filling
  • 1 1/4 cups granulated sugar Balances rhubarb's tartness.
  • 1/4 cup cornstarch Primary thickener for filling.
  • 1/4 teaspoon salt
  • 1 pound fresh rhubarb, cut in 1-1/2 inch lengths Bright-colored, firm and crisp.
  • 2 teaspoons grated orange rind Can substitute with 1 teaspoon lemon rind.
  • 1 tablespoon juice of one fresh orange
  • 2 tablespoons unsalted butter, cubed For dotting on top of the filling.
  • 1 tablespoon milk For brushing the lattice.
  • 1 tablespoon sugar For topping.

Method
 

Preparation
  1. Divide the pastry into two unequal halves, one larger for lining the pan and one smaller for the lattice.
  2. Roll out the larger portion into a circle large enough for a 9-inch pie pan and gently fit into the pan.
  3. Trim the edges so you can fold and create a high edge later.
  4. Roll the remaining pastry to 1/8-inch thickness and cut strips approximately 3/4 inch wide for the lattice.
Making the filling
  1. In a large bowl, whisk together sugar, cornstarch, and salt.
  2. Add rhubarb pieces, orange rind, and orange juice. Toss gently to coat.
  3. Optionally, add a drop of red food coloring for a pinker filling.
Assembly
  1. Pour the rhubarb mixture into the prepared pie shell, spreading evenly.
  2. Dot the filling with cubed butter before applying the lattice.
  3. Weave the pastry strips over the filling in a lattice pattern and seal the edges.
  4. Brush the lattice with milk and sprinkle with sugar.
Baking
  1. Bake in a preheated 400°F (200°C) oven for 50-60 minutes until the crust is golden and filling bubbles.

Notes

Chill the crust before baking to maintain flakiness. Allow pie to cool before storing. Can be refrigerated for up to 4 days or frozen for 3 months.