Delicious Rhubarb Pie
- 1 pouch DWC No Bake DWC Stroopwafel Pie Crust regular or gluten-free-organic
- 6½ cups fresh rhubarb, chopped into ¼-inch pieces
- 1½ cups granulated sugar
- 3 tablespoons cornstarch
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons butter
Prepare DWC No Bake Stroopwafel Pie Crust like described on package regular or gluten-free-organic
Mix ingredients 1 through 5. Set aside.
Preheat oven to 400 degrees, with rack in lowest level.
Spoon rhubarb mixture into crust. Cut butter into small pieces and nestle them in the rhubarb mixture. Sprinkle with Stroopwaffle crumbles for topping. Place pie on a foil-lined rimmed baking sheet.
Transfer pie to oven and bake for 25 minutes.
After 25 minutes reduce oven temperature to 350° degrees and continue baking for an additional 40 minutes or until crust is browned, crust is lightly browned and the filling is bubbling (if topping or crust begins to brown too quickly, tent to foil)
Cool pie to room temperature before serving with vanilla ice cream.