Rhubarb Pie Recipe

From Dorothy McNett's Recipe Book.

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Rhubarb Pie

From Dorothy McNett's recipes at www.dorothymcnett.com. Use the recipe for Pastry for a Double Crust Pie. Use a 9 inch glass or ceramic pie dish. Taste this and you will understand why in the Midwest, rhubarb was known as "pie plant".

pastry for double crust
4 cups cut-up rhubarb (about 2 pounds rhubarb)
1 1/2 cups raw sugar
1/3 cup all purpose unbleached flour
1/2 teaspoon sea salt
1 tablespoon unsalted butter

Preheat oven to 425 degrees. Make the pastry, roll out the bottom crust and fit it into the pie dish. Roll out the top crust and set it aside while you prepare the rhubarb filling. Slice the rhubarb into 1 inch pieces and place in batter bowl. Stir in the sugar, flour and salt. Carefully spoon it into the pie dish. Dot with the butter. Place the top crust over the filling, sealing and fluting the edges. Cut a few slits into the top crust for steam vents. Sprinkle the top with a little sugar. Place in microwave oven for 10 minutes. (This begins the cooking of the fruit and helps to keep the bottom crust from getting soggy! ) Using pot holders, transfer it into the preheated oven, turn down to 375 degrees and bake 35-45 minutes or until top is nicely browned. Serve slightly warm.

Recipe created 2012-04-14.

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