Orange Rhubarb Pie

When the first stalks of rhubarb emerge from the garden, it is a definitive sign that spring has arrived. While many immediately think of the classic strawberry-rhubarb pairing, there is a more sophisticated duo that deserves a place on your table: Orange and Rhubarb. This Orange Rhubarb Pie recipe elevates the humble “pie plant” with the bright, floral essence of citrus, creating a dessert that is simultaneously tart, sweet, and incredibly refreshing. The addition of a hand-woven lattice crust not only makes this pie a showstopper for Sunday brunch or family gatherings but also serves a functional purpose, allowing the moisture from the rhubarb to evaporate, resulting in a perfectly thickened, never-runny filling. If you are looking for a recipe that balances tradition with a modern flavor profile, this is the one you have been waiting for.

Why You’ll Love This Recipe

You will fall in love with this recipe because it achieves the perfect textural harmony between a flaky, buttery crust and a jammy, vibrant filling. Unlike some fruit pies that can become overly cloying, the natural acidity of the rhubarb is highlighted—rather than masked—by the orange juice and zest. Using cornstarch as a thickener ensures that every slice holds its shape beautifully when served. Furthermore, the lattice technique provides a delightful crunch in every bite. It is a foolproof method for anyone who wants to move beyond basic fruit pies into more artisanal baking, offering a sophisticated flavor profile that appeals to adults and children alike.

What Is Rhubarb Pie?

Rhubarb pie is a vintage American staple, often referred to as “Pie Plant Pie” in 19th-century cookbooks. Rhubarb itself is actually a vegetable, though it is legally classified as a fruit in the U.S. for trade purposes. Its stalks are incredibly sour when raw, requiring a generous amount of sweetener and a thickening agent to transform into the lush dessert we know today. While traditional recipes often rely solely on sugar, the addition of orange in this version acts as a bridge, mellowing the sharp bite of the rhubarb while adding a layer of aromatic complexity that lemon or plain sugar simply cannot provide. It is the pinnacle of seasonal, farm-to-table baking.

Ingredients Overview

To create the perfect Orange Rhubarb Pie, quality ingredients are paramount. Here is what you will need:

• Double Crust Pastry: You can use your favorite homemade lard or butter crust recipe. The key is to keep it chilled until the moment you roll it out to ensure maximum flakiness.
• Fresh Rhubarb (1 pound): Look for firm, crisp stalks. While red stalks are aesthetically pleasing and produce a pinker pie, green stalks are just as delicious.
• Granulated Sugar (1-1/4 cups): This provides the necessary sweetness to balance the rhubarb’s intense tartness.
• Cornstarch (1/4 cup): This is the “glue” that holds the filling together. It works with the rhubarb juices to create a clear, thick syrup.
• Orange Rind and Juice: Use one large, fresh orange. The zest (rind) contains essential oils for aroma, while the juice provides the acidity needed to set the pectin.
• Butter (2 tablespoons): Dotting the filling with butter adds a silky mouthfeel and a rich, savory undertone to the fruit.
• Salt: Just a pinch to enhance all the other flavors.

Ingredient Substitutions & Tips

If you find yourself missing an ingredient, there are several easy swaps. Instead of orange rind, you can use one teaspoon of grated lemon rind, which will result in a sharper, more traditional tartness. If you don’t have cornstarch, tapioca flour is an excellent substitute for fruit pies as it remains clear and stable even when frozen. For a gluten-free version, simply swap the pastry for your favorite GF pie crust recipe. If your rhubarb is particularly green and you want that classic pink look, a tiny drop of red food coloring mixed into the orange juice can work wonders without affecting the taste.

Step-by-Step Instructions

1. Prepare the Crust: Divide your chilled pastry into two unequal portions. The larger portion (about 60%) will be your bottom crust. Roll it out on a lightly floured surface to about 12 inches in diameter. Carefully transfer it to a 9-inch pie plate. Trim the edges so there is a 1/2-inch overhang.
2. Prep the Top Strips: Roll out the remaining pastry to 1/8-inch thickness. Using a pastry wheel or a sharp knife, cut the dough into strips about 3/4 inch wide. Place these on a parchment-lined sheet and chill them while you prepare the filling.
3. Mix the Filling: In a large mixing bowl, combine the granulated sugar, cornstarch, and salt. Add the cut rhubarb pieces, the orange juice, and the finely grated orange rind. Toss the mixture gently until every piece of rhubarb is coated in the sugar-starch mixture.
4. Fill the Pie: Pour the rhubarb mixture into the prepared bottom crust, spreading it out evenly.
5. Dot with Butter: Take your two tablespoons of butter and cut them into small cubes. Distribute these evenly over the top of the rhubarb filling.
6. Create the Lattice: Arrange the pastry strips over the filling in a woven lattice pattern. This is done by laying half the strips in one direction, then weaving the remaining strips over and under them perpendicularly.
7. Seal and Flute: Trim the strips to the edge of the pie plate. Fold the bottom crust’s 1/2-inch overhang over the ends of the strips. Pinch or flute the edges firmly to create a decorative high rim.
8. The Finishing Touch: Lightly brush the lattice and the rim with a small amount of milk. Sprinkle a tablespoon of sugar over the top for a sparkling, crunchy finish.
9. Bake: Place the pie in a preheated 400°F oven. Bake for 50–60 minutes. You are looking for a deep golden crust and filling bubbles that are thick and slow.

Expert Baking Tips

The biggest challenge with rhubarb pie is avoiding a “soggy bottom.” To prevent this, always bake your pie on the lowest rack of the oven or on a preheated baking sheet; this ensures the bottom crust gets immediate heat to set before the juices soak in. Secondly, do not be afraid of the “bubble test.” The cornstarch only reaches its full thickening power when the liquid reaches a full boil. Look for bubbles in the center of the lattice that are thick and don’t pop instantly. Finally, let the pie rest. Cutting into a hot pie will result in a soupy mess. Patience is the most important ingredient!

Mastering the Lattice Crust

A lattice crust may look intimidating, but it is purely a matter of geometry. Start by laying 5 or 6 strips vertically across the pie. Fold every other strip halfway back. Lay one horizontal strip across the center, then unfold the vertical strips over it. Now, fold back the vertical strips that were under the first horizontal strip. Lay another horizontal strip, and repeat. This simple over-under-over-under weave creates a strong structure that supports the fruit while allowing steam to escape, which is essential for a high-moisture fruit like rhubarb.

Serving Suggestions

For the ultimate experience, serve this Orange Rhubarb Pie slightly warm—but not hot. A generous scoop of premium vanilla bean ice cream is the traditional accompaniment, as the cold creaminess cuts through the tartness of the rhubarb. Alternatively, a dollop of lightly sweetened whipped cream with a pinch of orange zest folded in can highlight the citrus notes of the filling. For a more rustic presentation, serve it alongside a sharp cheddar cheese slice, a favorite pairing in many parts of New England and the Midwest.

Storage & Make-Ahead Tips

This pie keeps remarkably well. You can store it at room temperature, covered loosely with foil, for up to two days. For longer storage, keep it in the refrigerator for up to five days. If you want to make it ahead of time, you can assemble the entire pie (unbaked), wrap it tightly in plastic wrap and foil, and freeze it for up to three months. When ready to eat, bake it directly from frozen, adding about 15–20 minutes to the total baking time.

FAQs

Q: Can I use frozen rhubarb for this pie?
A: Yes! You can use frozen rhubarb. Do not thaw it first; simply toss it with the sugar and starch while frozen. Note that you may need to add an extra 10 minutes to the baking time to account for the cold fruit.

Q: My pie filling is still runny, what went wrong?
A: Most likely, the pie didn’t get hot enough in the center. The filling must reach a bubbling boil to activate the cornstarch. Also, ensure you let the pie cool completely for at least 3 hours before slicing.

Q: Can I add strawberries to this recipe?
A: Absolutely. You can replace half of the rhubarb with sliced strawberries. However, strawberries release more juice than rhubarb, so you may want to increase the cornstarch by an extra tablespoon.

Q: Do I need to peel the rhubarb?
A: No, you do not need to peel rhubarb. The skin softens during the baking process and provides the beautiful color and much of the flavor.

Baking an Orange Rhubarb Pie is a rewarding ritual that celebrates the transition of the seasons. The combination of the flaky, golden lattice and the bright, citrus-infused filling makes for a dessert that is as beautiful as it is delicious. Whether you are a seasoned baker or a novice, this recipe provides the structure and flavor profile needed to impress. Grab some fresh stalks while they are in season and treat your family to a slice of spring!

Print