Bring this blue ribbon Ginger-Lime Rhubarb Pie to your next gathering. Choose to go with a lattice or traditional crust on your Ginger-Lime Rhubarb Pie.
What You Need
Original recipe yields 10 servings
4 cups sliced rhubarb
1-1/4 cups sugar
2 Tbsp. MINUTE Tapioca
1 tsp. ground ginger
1 tsp. lime zest
1 tsp. vanilla
1 pkg. (14.1 oz.) ready-to-use refrigerated pie crust s (2 crusts)
1 Tbsp. butter, cut up
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Let's Make It
Heat oven to 425°F.
Combine first 6 ingredients. Let stand 15 min.
Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.
Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.
Garnish with small dollops of thawed COOL WHIP.
How to Make a Lattice-Top Pie Crust
Prepare and fill bottom crust as directed. Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or sharp knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross strip is added. Fold trimmed edge of bottom crust over ends of strips. Seal and flute edge. Bake as directed.
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.