Creamy Rhubarb Pie
Yield
8 servingsPrep
15 minCook
25 minReady
160 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
rhubarb
fresh, sliced |
*
|
| 1 | each |
pastry
for single crust pie |
* |
| 2 | large |
eggs
beaten |
|
| 8 | ounces |
vanilla yogurt
|
|
| 1 | cup |
sugar
granulated |
|
| 3 | tablespoons |
all-purpose flour
allpurpose |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ⅓ | cup |
all-purpose flour
allpurpose flour |
|
| ⅓ | cup |
brown sugar
packed |
*
|
| 2 | tablespoons |
butter
no substitutes |
|
| ¼ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
rhubarb
fresh, sliced |
*
|
| 1 | each |
pastry
for single crust pie |
* |
| 2 | large |
eggs
beaten |
|
| 231.2 | ml/g |
vanilla yogurt
|
|
| 237 | ml |
sugar
granulated |
|
| 45 | ml |
all-purpose flour
allpurpose |
|
| 1.3 | ml |
nutmeg
ground |
|
| 79 | ml |
all-purpose flour
allpurpose flour |
|
| 79 | ml |
brown sugar
packed |
*
|
| 3E+1 | ml |
butter
no substitutes |
|
| 59 | ml |
pecans
chopped |
|
Directions
Thaw rhubarb, if frozen, but do not drain.
Prepare and roll out pastry for single crust pie as directed.
Line a 9 inch pie plate with pastry.
Trim and flute edge of pastry.
Do not prick shell.
For filling, combine eggs, yogurt, sugar, 3 tablespoons flour, and nutmeg.
Add rhubarb (and juice, if thawed), then gently toss until coated.
Transfer to pastry shell.
Combine ⅓ cup flour and brown sugar.
Cut in butter until crumbly.
Stir in pecans.
Sprinkle crumb mixture on top of pie.
Cover edge of pie with foil.
Bake in a 375 degree F oven 25 minutes more or until pie appears nearly set in center when gently shaken.
Cool on a wire rack.
Refrigerate within 2 hours; cover for longer storage.
